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Pumpkin Protein Balls

Pumpkin Protein Balls

Pumpkin Protein Balls are your new go-to for a quick, healthy, and satisfying snack that harnesses the power of fall flavors. These no-bake wonders are perfect for busy days, post-workout refueling, or a delightful sweet treat that won't derail your healthy eating goals.
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Prep Time 15 minutes
Chill Time 15 minutes
Total Time 15 minutes
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats (old-fashioned or quick oats work)
  • 1/2 cup pumpkin puree (unsweetened)
  • 1/2 cup protein powder (vanilla or unflavored dairy or plant-based works best)
  • 1/4 cup natural peanut butter or almond butter (creamy or crunchy)
  • 2 tablespoons chia seeds
  • 2 tablespoons maple syrup or honey (adjust to taste)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 1/4 cup mini semi-sweet chocolate chips or chopped nuts (Optional)

Equipment

  • Medium-sized mixing bowl
  • Sturdy spoon or spatula
  • Plate or Baking Sheet
  • Parchment paper

Method
 

  1. In a medium-sized mixing bowl, add the rolled oats, protein powder, chia seeds, pumpkin pie spice, and salt. Stir these dry ingredients together thoroughly until they are well combined. This ensures that the flavorings and protein powder are evenly distributed throughout the mixture.
    1 cup rolled oats, 1/2 cup protein powder, 2 tablespoons chia seeds, 1 teaspoon pumpkin pie spice, Pinch salt
  2. To the bowl with the dry ingredients, add the pumpkin puree, peanut butter (or almond butter), maple syrup (or honey), and vanilla extract.
    1/2 cup pumpkin puree, 1/4 cup natural peanut butter or almond butter, 2 tablespoons maple syrup or honey, 1/2 teaspoon vanilla extract
  3. Using a sturdy spoon or a spatula, begin to mix all the ingredients together. Continue mixing until a thick, cohesive dough forms. It's important to ensure that all the ingredients are fully incorporated and there are no dry pockets of oats or protein powder remaining. The mixture should be sticky enough to hold together, but not overly wet. If the mixture seems too dry and crumbly, you can add another tablespoon of pumpkin puree or a teaspoon of your chosen nut butter. If it seems too wet, add a tablespoon of oats or protein powder.
  4. If you are using mini chocolate chips or chopped nuts, gently fold them into the dough at this stage. Mix until they are evenly distributed throughout the mixture.
    1/4 cup mini semi-sweet chocolate chips or chopped nuts
  5. For easier handling, cover the bowl with plastic wrap and refrigerate the dough for about 15-30 minutes. This will firm up the mixture and make it less sticky, preventing it from sticking to your hands as much.
  6. Once the dough is chilled (or if you're working with it immediately), take about one tablespoon of the mixture at a time. Roll it between your palms to form small, bite-sized balls, about 1-inch in diameter. If the dough is still a little sticky, you can lightly dampen your hands with water or coat them with a tiny bit of cooking spray.
  7. Place the rolled pumpkin protein balls onto a plate or a baking sheet lined with parchment paper. They are now ready to be enjoyed immediately! Alternatively, you can store them for later.

Notes

Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2-3 months.