My pumpkin protein balls are the perfect no-bake, gluten-free snack you need this fall. These little bites taste like pumpkin pie, but are packed with nourishing ingredients to power you through busy days.
Protein balls are always a huge hit in our house. They're so easy to make and super versatile. I have a few different recipes, but now that fall is here, I wanted to add a seasonal twist!
These pumpkin protein balls, are loaded with fall flavors and make a healthy grab-and-go snack or delicious treat to fuel your week. Plus, they’re always a huge hit with the whole family—everyone will be coming back for more!
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Ingredients
You only need 8 ingredients to whip up these delicious bites of pumpkin goodness.
- old fashioned rolled oats - these are hands down the best type of oats for protein balls. Oats are naturally gluten-free, although some cross-contamination can occur, be sure to choose a certified gluten-free option if needed.
- vanilla protein powder - the main source of protein for this recipe. Quest is one of my absolute favorites brands, but any vanilla protein powder will do!
- almond butter - helps bind everything together. The creamier, the better! Natural oils help the mixture stick together so it's not too crumbly. If you're using a flavored version (like vanilla), add a splash of water to help roll into balls.
- pumpkin purée - for added moisture, flavor, and nutrients! I prefer store-bought canned pumpkin (kudos to you if you have time to make it from scratch). Just make sure the ingredient list is only “pumpkin” so you don’t accidentally buy pumpkin pie filling.
- maple syrup - the flavor of fall. This natural sweetener pairs perfectly with the pumpkin, almond, and spices.
- ground flax seed - adds a boost of omega-3 fatty acids and fiber.
- pumpkin pie spice - if all the PSL cleared out the store-bought blends, you can easily make your own pumpkin pie spice at home with a combo of cinnamon, ground ginger, ground cloves and nutmeg.
- chocolate chips - I prefer white chocolate chips for these protein balls, but really, any chocolate will do! Enjoy Life mini chocolate chips are great for a school-safe or allergen-friendly option.
Instructions
- Step 1: Combine all ingredients, except chocolate chips, in a large bowl. Mix until crumbly (don't be afraid to get your hands dirty!).
- Step 2: Fold in white chocolate chips.
Step 3: Form into 10-12 balls with your hands. Refrigerate and enjoy!
Pro-tip: if the mixture is too crumbly, add a splash of water as needed.
Substitutions
- Almond butter - if you don't have almond butter on hand you could use peanut butter or tahini. For an allergy-friendly swap, use sunflower seed butter.
- Maple syrup - for a diabetes-friendly, low-sugar swap try monk fruit or sugar-free maple syrup. Honey also works if you don't have maple syrup.
- Chocolate chips - if you're not feeling the chocolate chips, try a different mix-in like crushed nuts or shredded coconut.
Storage
At room temperature: If you're like me and prefer them to be slightly soft, you can store protein balls at room temperature for a few days. Just make sure they're in an airtight container and keep them in a cool, dry place.
In the fridge: Store these pumpkin protein balls in a covered container in the fridge for about 1-2 weeks.
In the freezer: If you meal prep a super large batch, freeze them for up to 3 months. Place the balls on a baking sheet, freeze until solid, and transfer to a freezer-safe bag. Thaw at room temperature.
Tips for success
If the mixture is too dry/crumbly, your nut butter might not be creamy enough. Don't worry, it's a super easy fix! Add a splash of water to help bind the ingredients together.
If the mixture isn't holding together and you're struggling to form into balls, chill in the refrigerator for 30 minutes before shaping.
FAQ
Absolutely! Instead of rolling into balls, press the mixture into a loaf pan and slice into bars.
Old fashioned rolled oats are usually the best for protein balls, but quick or minute oats can also be used. You can even try oat flour if you prefer a smoother texture.
Pumpkin puree is made from 100% pumpkin while pumpkin pie filling contains additional ingredients like sugar and spices. If you want to control the flavor and sugar content, be sure to use pumpkin puree.
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Pumpkin Protein Balls
Ingredients
- 1 ½ cups old fashioned or rolled oats
- ½ cup vanilla protein powder
- ¼ cup vanilla almond butter
- ¼ cup pumpkin puree
- 3 tablespoon maple syrup
- 2 tablespoon ground flax seed
- 1 tablespoon pumpkin pie spice
- 1-2 tbsp water
- ¼ cup white chocolate chips, optional
Instructions
- Place all the ingredients in a large bowl and mix until crumbly (don't be afraid to get your hands dirty!). If mixture is too crumbly, add splash of water (you want it to hold it's shape without falling apart or sticking to your hands).
- Fold in chocolate chips.
- Use your hands or a cookie scoop to roll the mixture into 10-12 balls. Refrigerate and enjoy!
Did you try this? Let us know!