Pumpkin Protein Balls
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My no-bake pumpkin protein balls are easy to make and take under five minutes. Made with oats, protein powder, and sweetened with maple syrup, they are a wholesome snack. Vegan and gluten-free.
Come fall, we add pumpkin to everything, and that includes snacks. My pumpkin protein balls recipe is one of my weekly staples, and perfect to snack on when hunger pangs strike!
They are a fun spin on my protein balls, but with a seasonal twist. They use simple, wholesome ingredients like rolled oats, coconut flour, and protein powder, and are naturally sweetened with maple syrup. I did test it with brown sugar, but didn’t like the grittiness from it.
Each bite packs in 8 grams of protein, healthy fats, fiber, and a generous dose of pumpkin flavor. I love a couple as a post-workout snack, or really when I need a little something before dinner. Honestly, my family loves these so much, I make them year-round! Bonus? They are great for meal prepping and are naturally vegan and gluten-free.
Key Ingredients
Find the printable recipe with measurements below.
- Rolled oats. The oats will be blended down into oat flour. I use certified gluten-free oats to keep them gluten-free.
- Coconut flour. A high fiber and low carb flour that works well for energy balls and bites because it absorbs so much moisture, which, in turn, yields a soft and cakey texture.
- Protein powder. I prefer vanilla protein powder because it adds a touch of sweetness, but unflavored protein is fine. In terms of protein powders, I always recommend casein, brown rice, or pea protein powders.
- Pumpkin puree. 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. It adds sweetness while also binding 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
Step 1- Combine. Add all the ingredients to a high-speed blender.
Step 2- Blend until a smooth dough remains.
Step 3- Shape. Lightly wet your hands, then roll out balls using the dough. Place them on a lined plate or tray.
★★★★★ REVIEW
“I added 1 T organic chia seeds to my recipe also, and I store them in the freezer to keep them longer since I can’t eat these up in a few days. I use them as a mid-afternoon snack to satisfy my hunger until dinner. One does the job perfectly!“ – Angela
Recipe tips and variations
- Skip the blender. I like to use the blender to break down the oats into a more uniform ball. If you love textures, keep the oats whole and use a mixing bowl.
- Omit the protein powder. Even without the protein powder, these pumpkin balls are still relatively high in protein (4 grams). If you don’t want to use it, leave it out.
- If your mixture is too crumbly, add a little water to thin it out. If it is too thick, I like to sprinkle a little more oats.
- 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.
Frequently asked questions
For any of my recipes with protein powder, I always recommend casein protein powder, brown rice protein powder, and pea protein powder. I don’t typically use whey protein because, depending on the blend, it can change the texture.
You can! You can use up to 1 1/2 cups of protein powder (instead of 1/2 cup) if you want even more protein in each bite. If you opt for this, omit the oat flour. The protein powder will act as a binder.
Storage and meal prep tips
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.
Pumpkin Protein Balls
Video
Ingredients
- 3/4 cup rolled oats
- 1/2 cup coconut flour
- 1 cup protein powder
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice or cinnamon
- 2/3 cup almond butter or any nut/seed butter
- 1/2 cup maple syrup
Instructions
- Add the rolled oats, coconut flour, protein powder, pumpkin puree, pumpkin pie spice, almond butter, and maple syrup to a blender or food processor. Blend until combined.
- Line a large plate with parchment paper. Using your hands, roll 24 small balls and place them on the plate.
- Refrigerate the pumpkin protein balls for at least 30 minutes to firm up.
Notes
- Gluten-free: I use certified gluten-free oats.
- No blender: Just use a mixing bowl. For added texture, keep the oats whole.
- Meal prep: Keep the pumpkin protein balls in the fridge for up to 2 weeks or the freezer for 6 months.
- Pumpkin pie spice: Swap this for cinnamon and nutmeg if you don’t have this on hand.
Amazing recipe. I just need to find pumpkin spice. Pumpkins I like the most Hokkaido.
What would you say, what would be the best suitable pumpkin? Hokkaido?
Wow will make these with hokkaido pumpkin. It should be good.
Wow will make these with hokkaido pumpkin.
Excellent!
Could I use my keto honey to replace the syrup?
Yes!
I added 1 T organic chia seeds to my recipe also and I store them in the freezer to keep them longer since I can’t eat these up in a few days. I use them as a mid afternoon snack to satisfy my hunger until dinner. One does the job perfectly!
I thought latte meant there was instant coffee in the recipe!
Nope, but you can add some espresso powder if you’d like a dash of caffeine in them 🙂
Made it yesterday. It is our new favorite. The guests went nuts for it at our party.We made a huge vat of it. We were asked who the caterer was who made it. I said “I did!” The complement goes to the creator of this post. Thank you for sharing.
Awesome, Joshua!
Hello, what’s “1 ‘serving'” of liquid sweetener? (amount please!) thanks
It depends on the brand, mine is 5 drops.
I used maple syrup for the sweetener. Absolutely delicious! Tastes just like pumpkin pie!
😀 LOVE IT!
Hello can I use almond butter?
You sure can!
I’m allergic to coconut! Is there another flour you would recommend? I have almond, garbanzo, oat and a couple of AP gluten free flours.
You could try almond, but double the amount.
You are magical! I cook for stress relief and feed my friends…..keto friends, diabetic friends,vegan friends…..and you never disappoint! Because of you, people think I am an excellent cook and baker! Carry on….