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Pumpkin Protein Balls

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These no-bake pumpkin protein balls are a quick, healthy, and delicious fall snack packed with cozy pumpkin spice flavor, protein, and wholesome ingredients. Ready in under 20 minutes, they’re perfect for meal prep, lunchboxes, or a post-workout treat.

Ingredients

Scale
  • 1 cup old-fashioned rolled oats (90g)
  • 1/2 cup vanilla or unflavored protein powder (60g)
  • 1/2 cup pumpkin puree (120g, not pumpkin pie filling)
  • 1/3 cup nut butter (almond, peanut, or cashew; 80g)
  • 2–3 tablespoons maple syrup (30-45ml)
  • 1/4 cup mini chocolate chips (40g, optional)
  • 1 tablespoon chia seeds or flaxseed meal (12g)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • Optional add-ins: chopped walnuts, pecans, shredded coconut, or dried cranberries

Instructions

  1. Prep your workspace: Gather all ingredients and equipment. Line a baking sheet or plate with parchment or wax paper.
  2. Blend the oats (optional): For a finer texture, pulse the rolled oats in a food processor or blender for 10-15 seconds. Skip if you prefer more chew.
  3. Combine dry ingredients: In a mixing bowl, add oats, protein powder, chia seeds or flaxseed, pumpkin pie spice, cinnamon, and salt. Stir to mix thoroughly.
  4. Add wet ingredients: Add pumpkin puree, nut butter, and maple syrup. Mix well with a spatula or spoon until thick and slightly sticky.
  5. Fold in mix-ins: Stir in mini chocolate chips and any optional add-ins (nuts, coconut, dried fruit) until just combined.
  6. Scoop and shape: Use a cookie scoop or tablespoon to portion out dough. Roll each portion between your palms to form 1-inch balls. Place on prepared sheet.
  7. Chill: Refrigerate for at least 10 minutes to set. (They can be eaten right away, but chilling improves texture and flavor.)
  8. Enjoy or store: Serve immediately, or transfer to an airtight container for storage.

Notes

For a smoother texture, blend the oats before mixing. Adjust sweetness to taste depending on your protein powder. If the dough is too sticky, add more oats or protein powder; if too dry, add a splash of water or extra pumpkin. Store in the fridge for up to 1 week or freeze for up to 2 months. Use certified gluten-free oats for a gluten-free version. For vegan, use plant-based protein powder and maple syrup.

Nutrition

Keywords: pumpkin protein balls, healthy snack, no-bake, fall snack, energy balls, gluten-free, vegan option, meal prep, pumpkin spice, protein bites

Find it online: https://hungermind.com/pumpkin-protein-balls-recipe-easy-healthy-fall-snack-in-20-minutes/