Looking for more high protein snacks? Try my homemade protein bars, protein granola bars, protein chips, and chocolate protein shake next. With our slew of pumpkin recipes, snacks, and treats are our favorite. My pumpkin protein balls recipe are one of my weekly staples, and perfect to snack on when hunger pangs strike! They are a fun spin on my protein balls meets my pumpkin protein bars for that seasonal twist. I love a couple as a post-workout snack or really when I need a little something before dinner. They have a soft and chewy texture that tastes like dessert!
Why I love this recipe
It’s healthy! Packed with protein, wholesome carbs, and healthy fats, these make such a fun seasonal snack between meals. Ready in 5 minutes. All you do is mix, roll, and let them set- that is it! Vegan and gluten-free. And while we are at it, they are also dairy-free! Perfect for meal prep. I love to make a big batch of these on the weekend and have snacks sorted for the week ahead.
Ingredients needed
Oat flour. Also known as ground-up rolled oats or instant oats. If you want some texture to your protein balls, swap out half of it with instant oatmeal. Coconut flour. A high fiber and low carb flour that works well for energy balls and bites because they absorb so much moisture, which, in turn, yields a soft and cakey texture. Protein powder. I like to use a vanilla protein powder because it has some extra sweetness in it, but unflavored protein works well, too. In terms of what kind of protein powder, I always recommend casein, brown rice, or pea protein powders. Pumpkin puree. A must for any pumpkin-flavored recipe. I use my homemade pumpkin puree, which is naturally unsweetened, but the canned kind works just fine- just be sure not to use pumpkin pie filling. Pumpkin spice. A simple mix of cinnamon, nutmeg, cloves, ginger, and other warming spices. Don’t have any on hand? Just use an equal mix of cinnamon and nutmeg. Almond butter. Smooth and creamy almond butter with no added sugar. You can swap this out for any nut butter or seed butter, including peanut butter, cashew butter, or sunflower seed butter. Maple syrup. Adds sweetness but also binds everything together. Other liquid sweeteners like honey or agave nectar will work well. Mix-ins. Optional, but elevate these protein bites with some chocolate chips, dried fruit, nuts, or seeds.
How to make pumpkin protein balls
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the mixture. In a large mixing bowl, whisk together the oat flour, coconut flour, and protein powder. Gently stir in the pumpkin puree, pumpkin pie spice, almond butter, and maple syrup and mix until fully incorporated. Step 2- Roll into balls. Lightly wet your hands then roll out balls using the dough. Place them on a lined plate or tray. Step 3- Chill. Place the pumpkin protein bites in the refrigerator for at least 30 minutes to firm up.
Arman’s recipe tips
Use a blender. If you are starting with oats in their whole state, you can just add everything into a blender and use that to combine everything. It’s quicker than using a mixing bowl and the mixture will be much smoother too. Omit the protein powder. Even without the protein powder, these pumpkin balls are still quite high in protein. If you don’t want to use it, just leave it out. Use a cookie scoop. Don’t want to dirty your hands? I sometimes use my 1-inch cookie scoop to shape the mixture into balls. Add chia seeds. Or ground flaxseed. They will give these energy bites a fiber boost and also a chewier texture.
Storage instructions
To store. Place leftover pumpkin energy bites in an airtight container and keep them in the fridge for up to two weeks. To freeze. Place the protein balls in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
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