These Pumpkin Pie Protein Balls are a tasty snack packed with flavors of fall! They mix pumpkin, oats, and a hint of spice to create a sweet treat that’s easy to grab.
Perfect for a quick energy boost, I love having them after a workout. Plus, who doesn’t want to enjoy pumpkin pie in a bite-sized form? They’re like little hugs for your belly! 😊
Key Ingredients & Substitutions
Rolled Oats: These are the base of the protein balls, adding texture and fiber. If you don’t have rolled oats, quick oats will work, but they may change the texture slightly. For a gluten-free option, use certified gluten-free oats.
Canned Pumpkin Puree: This ingredient provides moisture and that classic pumpkin flavor. If you want a different taste, you can substitute with sweet potato puree. Just make sure it’s a smooth puree for best results!
Nut Butter: Peanut butter adds protein and creaminess. Almond butter is a great alternative if you’re looking for a different flavor or dietary preference. Just ensure it’s natural and unsweetened for the healthiest option.
Sweetener: Honey gives a nice texture and sweetness. Maple syrup is a good vegan substitute. Adjust the amount based on your sweetness preference; start with less and add more if needed.
Protein Powder: Use your favorite vanilla or unflavored protein powder. If you’re looking for plant-based options, pea protein or hemp protein work well. Just be mindful that flavors may vary.
How Do I Make Sure My Protein Balls Hold Together?
Getting the right consistency is key to making these protein balls stick together without falling apart. Here are some tips:
- Ensure your mixture is sticky enough. This comes from the pumpkin puree and nut butter. If it’s too dry, add a bit more pumpkin or nut butter.
- Mix well! All ingredients need to combine thoroughly so every bite has flavor and binding agents.
- Chilling is crucial! Refrigerating the balls helps them firm up. They’re much easier to handle and hold together after some time in the fridge.
- If the mixture crumbles, try adding a little more nut butter or honey – this can help bind everything together.
With these tips, you’ll have delicious, cohesive protein balls ready to enjoy!
How to Make Pumpkin Pie Protein Balls
Ingredients You’ll Need:
- 1 cup rolled oats
- 1/2 cup canned pumpkin puree
- 1/2 cup natural peanut butter or almond butter
- 1/4 cup honey or maple syrup
- 1/4 cup vanilla or unflavored protein powder
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1/4 cup mini chocolate chips (optional)
- 2 tbsp shredded coconut (optional, for rolling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and then you’ll want to refrigerate for 30 minutes to let the protein balls firm up. In total, you’ll be looking at about 40 minutes from start to finish. Quick and easy, right?
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Start by grabbing a large mixing bowl. Toss in the rolled oats, protein powder, pumpkin pie spice, cinnamon, and nutmeg (if you’re using it). Give it a good stir so all the dry ingredients are well combined.
2. Add the Wet Ingredients:
Next, add the canned pumpkin puree, your choice of nut butter, and the honey or maple syrup into the bowl. Stir everything together well until it forms a sticky dough. This mixture should be thick but manageable.
3. Incorporate the Extras:
If you want to add mini chocolate chips, fold them into the mixture now. This gives your protein balls a yummy chocolatey surprise in each bite!
4. Shape the Balls:
Using your hands or a small cookie scoop, portion out the mixture and roll it into small, bite-sized balls. Aim for about 1 inch in diameter—this makes them easy to eat!
5. Roll in Coconut (Optional):
If you’re feeling extra fancy, you can roll your balls in shredded coconut to give them a nice outer coating. It adds a lovely flavor and a little texture!
6. Chill the Balls:
Line a baking sheet or plate with parchment paper and place your pumpkin protein balls on it. Pop them in the refrigerator for about 30 minutes. This helps them firm up and makes them easier to handle.
7. Storage:
Once they’re nice and firm, store the protein balls in an airtight container in the fridge. They can last for up to one week, though I bet they won’t last that long once you taste them!
Enjoy your Pumpkin Pie Protein Balls as a nutritious snack that’s perfect for any time of day. They’re like a bite of fall in every delicious ball!
Can I Substitute the Nut Butter in This Recipe?
Absolutely! If you’re allergic to peanuts, you can use almond butter, sunflower seed butter, or even cashew butter. Just choose a natural nut or seed butter without added sugars or oils for the best results.
How Long Do These Protein Balls Last in the Fridge?
These protein balls can be stored in an airtight container in the refrigerator for up to one week. Just be sure to keep them properly sealed to maintain freshness!
Can I Freeze Pumpkin Pie Protein Balls?
Yes, you can freeze these protein balls! Simply place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe container. They’ll stay good for up to three months. Just thaw them in the fridge before enjoying!
What Can I Use Instead of Maple Syrup or Honey?
If you prefer a sugar-free option, you can use a sugar substitute like stevia or erythritol. Just note that the texture might change slightly, so start with less and adjust to your taste!