Pumpkin Protein Balls
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.These easy pumpkin protein balls made with pumpkin puree, peanut butter, and rolled oats have become my go-to healthy post-workout snack. I make them in 10 minutes by mixing dairy-free, gluten-free, vegan, and sugar-free ingredients together.
Energy balls are such a delicious snack anytime of the day, and we love them in our house! They’re perfect for a morning breakfast with creamy pumpkin spice oatmeal to kickstart my day, and they even satisfy my sweet tooth in the evening when I’m craving something sweet.
My husband prefers to munch on a few of them while sipping on his favorite healthy pumpkin smoothie before he heads off to work, and I sneak a few in my kids’ lunchboxes so they’re fueled for school. They fit perfectly into everyone’s day, and I only need to spend 10 minutes preparing them to make enough for the whole week!
👩🏽🍳 Why I Love This Recipe
What I love about my fall-proof pumpkin protein balls is that I don’t need to bake them or spend any time chopping ingredients. I simply mix the 7 wholesome ingredients in a bowl and roll bite-sized balls. All in 10 minutes, which I can find time for any day, and I make enough to last me a week. They’re soft and juicy with tiny bites of oats and chocolate chips, and can easily be customized with different flavors if you’re not into pumpkin. Plus, making these pumpkin protein balls with the kids is a great family fun activity.
I get the kids to carefully measure each ingredient and pour them into a mixing bowl. Then, they use their hands to fold everything together before scooping small amounts onto a tray lined with baking paper and rolling them into balls. It’s so much fun for them, and I love getting them involved with simple recipes like this and baking cookies. It helps to bring the family together, and the best part? We get to eat something healthy and nutritious once they’re ready.
Creamy peanut butter, spiced pumpkin puree, vanilla protein powder, and naturally sweet maple syrup mixed together with crunchy oats and chocolate chips make the best snack ever. I love sharing them with friends, family, and neighbors. They fit all dietary requirements (with a few adjustments) and I always get rave reviews. If you’ve been looking for a stress-free, easy-to-make protein recipe, you’ll definitely want to give these healthy pumpkin balls a try. I already know you will love these little bites just as much as my whole family does.
Latest Recipe Video!
🥘 Ingredients
I make these soft pumpkin protein balls with simple ingredients that you can find in any grocery store. Here is what I use:
Rolled Oats: I use rolled oats, also known as old fashioned oats, for these pumpkin protein powder balls. If you’re gluten-free, use your favorite gluten-free rolled oats brand.
Pumpkin Spice: For the best fall flavors, I add a few spoons of cozy pumpkin pie spice.
Pumpkin Puree: I recommend using real pumpkin puree and not pumpkin pie filling in this recipe to help bind the other ingredients and provide the perfect pumpkin taste.
Vanilla Protein Powder: I use a vegan-friendly vanilla protein powder to give these pumpkin protein energy balls a boost of protein.
Maple Syrup: I find the addition of maple syrup provides a cozy flavor that pairs so well with the pumpkin spice and pumpkin puree, while adding natural sweetness.
Peanut Butter: Using smooth natural peanut butter is my secret ingredient, which helps to bind the ingredients along with the pumpkin puree, helping them keep their shape, and boosts the protein count.
Chocolate Chips: I prefer to use vegan mini chocolate chips, which allow for a more even bite with a chocolatey flavor.
Substitutions
Quick Oats: For a minor adjustment in texture, if I don’t have rolled oats on hand, I use quick oats instead of the old-fashioned oats.
Spices: Instead of pumpkin pie spice, I use a mixture of cinnamon, nutmeg, cloves, allspice, ginger, and/or cardamom. These spices are great for fall recipes and will give that pumpkin spice feeling when I run out of pumpkin pie spice.
Sweetener: When I don’t have maple syrup on hand, I substitute it for honey, agave, or date syrup.
🔪 How To Make
I make these vegan pumpkin protein balls in just 10 minutes. Follow my simple steps below:
Combine Ingredients: In a large mixing bowl, I mix together the wet and dry ingredients, except the chocolate chips, until well combined.
Add Chocolate Chips: Then, I fold in the chocolate chips.
Form Balls: I scoop out 1 tbsp of mixture and roll it into a ball, placing it on a baking sheet lined with parchment paper.
Repeat: Then, I repeat this with the remaining mixture. It should make approximately 24 balls.
Chill, Then Serve: I place the tray into the fridge and chill for 1-2 hours before serving these pumpkin spice energy balls.
💭 Expert Tips
My #1 Secret Tip for making these pumpkin protein balls is to roll them with damp hands so the mixture does not stick and make a mess. I learned this trick after making them a few times with my kids and having half the mix stuck to our fingers instead of on the plate. Just a little water on your hands makes shaping the balls quick and easy, and it keeps the process fun instead of frustrating. This way the kids can help too, and we end up with neat little protein balls ready to pop in the fridge.
Other Tips To Keep In Mind:
- Homemade Pumpkin Puree: I prefer to use canned pumpkin puree for convenience, but when I have time, I also roast my pumpkin to make a delicious homemade pumpkin puree by peeling, dicing, and roasting the pumpkin until soft. When the pumpkin is cooked through, blend with an immersion blender until smooth. Alternatively, you can follow my roasted butternut squash recipe for the same cooking method.
- Adjust For Moisture: If the dough seems too wet to mold into balls, I add a tablespoon or two of almond flour, oat flour, or coconut flour.
- Quick chill: I sometimes speed up the cooling process by freezing the balls for 10 minutes to make them hard.
📖 Variations
Protein balls are great for flavor variations. Here are some of my favorite ways to adjust the flavor of these yummy pumpkin oat balls.
Chocolate Covered: I melt half a cup of vegan chocolate and dip the balls in a thin layer after they are done chilling. Allow the chocolate layer to set before serving.
Bars: Sometimes I will make bars instead of balls by pressing the mixture into a small tray and cutting it into finger-length bars once chilled.
Pumpkin Seed: For extra nutrition and crunch, I add in 2 tablespoons of pumpkin seeds. This one is my favorite!
🍽 Serving Suggestions
We enjoy these pumpkin peanut butter protein balls as a grab-and-go option, post-workout treat, or after-school snack. But I also serve them alongside other chocolates and drinks to enhance the experience.
Chocolate treats: I think pumpkin and chocolate are a match made in heaven, and these vegan chocolate truffles are just the perfect size and pairing with my pumpkin protein balls. I place them in the same bowl when my friends come over for afternoon tea, and serve them with my new favorite Dominos marbled cookie brownie recipe.
Drinks: One of the best drink pairings for these protein pumpkin balls is this easy-to-make, thick vegan shamrock shake. It’s super healthy, made with spinach, plant-based milk, bananas, and flavored with peppermint. The fall flavors combine perfectly! This healthy protein coffee smoothie is also a great choice for a super protein-enhanced meal.
🧊 Storage Directions
Refrigerating: I store pumpkin power balls in an airtight container in the fridge for up to 7 days.
Freezing: They can also be frozen for up to 2 months.
❓Recipe FAQs
WHAT FLAVOR OF PROTEIN POWDER WORKS BEST IN THIS RECIPE?
I prefer to use vanilla-flavored vegan protein powder for these pumpkin protein balls as it complements the pumpkin puree and pumpkin spice mix, without overpowering the flavors. Other than that, you can use unflavored protein powder or experiment with different flavors, but the pumpkin balls won’t taste the same!
WHAT IS THE BEST METHOD FOR SHAPING THE BALLS TO ENSURE THEY WILL HOLD TOGETHER?
My trick is to wet my hands a little when shaping them, as the mixture can be a little sticky. The moisture will prevent the mixture from sticking to your hands and help form them into balls more easily. If you find that this method isn’t working and the balls are still falling apart, the mixture is either too dry or wet and probably needs more peanut butter (if dry) and more oats (if wet) to help bind it together.
HOW OFTEN SHOULD I EAT PROTEIN BALLS?
In my house, we eat the pumpkin-spiced protein balls every day as a great way to boost our protein intake. The recommended serving size is 2 balls, and each serving has 6-7 grams of protein.
Love this healthy plant based snack recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
🎥 Watch How to Make It
Pumpkin Protein Balls
These easy pumpkin protein balls made with pumpkin puree, peanut butter, and rolled oats have become my go-to healthy post-workout snack. I make them in 10 minutes by mixing dairy-free, gluten-free, vegan, and sugar-free ingredients together.
Servings: 24 protein balls
Calories: 88kcal
Ingredients
- 2 cups rolled oats
- 2 tsp pumpkin pie spice
- ½ cup pumpkin puree
- ¼ cup vanilla protein powder vegan friendly
- ¼ cup maple syrup
- ½ cup smooth peanut butter
- ¼ cup mini vegan chocolate chips
Instructions
- In a medium mixing bowl mix all ingredients, except the chocolate chips, until well combined.
- Fold through the chocolate chips.
- Scoop out 1 tbsp of mixture and roll into a ball.
- Place on a tray lined with baking paper.
- Repeat with remaining mixture, making approximately 24 balls.
- Place the tray into the fridge and chill for 1 hour before serving.
Notes
- My #1 Secret Tip for making these pumpkin protein balls is to roll them with damp hands so the mixture does not stick and make a mess. I learned this trick after making them a few times with my kids and having half the mix stuck to our fingers instead of on the plate. Just a little water on your hands makes shaping the balls quick and easy, and it keeps the process fun instead of frustrating. This way the kids can help too, and we end up with neat little protein balls ready to pop in the fridge.
- Homemade Pumpkin Puree: I prefer to use canned pumpkin puree for convenience, but when I have time, I also roast my pumpkin to make a delicious homemade pumpkin puree by peeling, dicing, and roasting the pumpkin until soft. When the pumpkin is cooked through, blend with an immersion blender until smooth. Alternatively, you can follow my roasted butternut squash recipe for the same cooking method.
- Adjust For Moisture: If the dough seems too wet to mold into balls, I add a tablespoon or two of almond flour, oat flour, or coconut flour.
- Quick chill: I sometimes speed up the cooling process by freezing the balls for 10 minutes to make them hard.
Nutrition
Serving: 1ball | Calories: 88kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 27mg | Potassium: 93mg | Fiber: 1g | Sugar: 4g
I cannot wait for my kids to try these, I may have to dip them in chocolate but the ingredients are top notch! What else could you substitute the pumpkin for?
I’m sure they will love these protein balls! If you don’t have pumpkin, you could try this with pureed butternut squash or pureed sweet potato instead! The flavor will be different but I think it should still work!
Easy and delicious! I love having these on hand to snack on throughout the week!
Thanks so much Holly!
What a great idea for a healthy fall treat! 🙂 These would definitely make the perfect post-workout snack.
Thanks Carrie! They are great post workout for sure!