Pumpkin Protein Balls Recipe

pumpkin spiced protein balls on a parchment lined baking sheet.

Pumpkin Protein Balls Recipe

These easy no-bake pumpkin protein balls are soft, perfectly spiced, and made with real pumpkin, vanilla protein powder, and cozy fall flavours. They’re quick to whip up and perfect for an easy make ahead snack!

Prep Time 15

Optional Chill Time 20

Total Time 35

Servings Balls

Ingredients

1 cup pure pumpkin purée canned or fresh
½ cup almond flour
¼ cup unsweetened shredded coconut
¼ cup vanilla protein powder
2 tbsp chia seeds
1 tbsp pumpkin pie spice
1 tbsp coconut oil melted
2 tbsp pure maple syrup or sweetener of choice
pinch of salt

Instructions

In a large bowl, combine the pumpkin purée, almond flour, shredded coconut, protein powder, chia seeds, pumpkin pie spice, melted coconut oil, sweetener, and salt. Mix until well combined.

If the mixture is too sticky to easily handle, refrigerate it for 15 to 20 minutes to firm up.

Using a small cookie scoop or tablespoon, portion out the mixture and roll it into balls about 1 inch in diameter.
Place the pumpkin protein balls on a parchment lined tray and refrigerate for at least 30 minutes, or until firm.

Notes

Use pure pumpkin purée, not pumpkin pie filling. The latter contains added sugar and spices and can throw off the flavour and texture.

Watch the consistency. Protein powders absorb moisture differently, so if the mixture is too sticky to roll, add a little extra almond flour or shredded coconut.

Taste before you roll. Protein powders vary in sweetness, so give the mixture a taste and adjust the maple syrup if needed.

Let them firm up. Chill the finished protein balls for at least 30 minutes for the best texture.

Keep them refrigerated. Store in an airtight container in the fridge for up to 1 week.

Nutrition