Description
These Pumpkin Protein Balls are soft, chewy, warmly spiced, and incredibly easy to make. Made with rolled oats, vanilla protein powder, pumpkin puree, almond butter, honey, and pumpkin pie spice, these no-bake bites are perfect for meal prep, busy mornings, or a quick fall-inspired snack.
Ingredients
Scale
- 1 cup rolled oats, gluten-free if desired
- 2 scoops vanilla protein powder
- 1 teaspoon pumpkin pie spice
- ½ cup almond butter
- ⅓ cup pumpkin puree
- ¼ cup raw honey (or maple syrup for a vegan option)
Instructions
- Add the rolled oats, vanilla protein powder, pumpkin pie spice, almond butter, pumpkin puree, and honey to a large mixing bowl.
- Stir thoroughly until the ingredients are evenly combined and a thick, scoopable mixture forms.
- Using a small cookie scoop, portion the mixture into approximately 24 small balls.
- Gently roll each portion between your hands until smooth and round.
- Arrange the Pumpkin Protein Balls on a plate or parchment-lined tray.
- Freeze for 10 minutes to help the balls firm up.
- Enjoy chilled, or transfer to an airtight container for storage.
Notes
- Use plain pumpkin puree, not sweetened pumpkin pie filling.
- Stir natural almond butter well before measuring if the oil has separated.
- If the mixture is too sticky to roll, let it rest briefly or add a small amount of rolled oats.
- If it seems too dry, mix in a small spoonful of pumpkin puree or almond butter.
- Maple syrup can replace honey for a vegan variation.
- Protein powders absorb moisture differently, so slight texture adjustments may be necessary.
- Store the finished protein balls in an airtight container in the refrigerator. They can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 protein ball
- Calories: 90 kcal
- Sugar: 5 g
- Sodium: 25 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg