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These pumpkin protein balls need just 7 ingredients to make and taste like pumpkin pie! They make the best wholesome and healthy snack.
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!
Table of Contents
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
Each pumpkin protein ball has approximately 8 grams of protein.
Yes! Swap out the maple syrup for a sugar free syrup or sugar free honey.
More no bake high protein treats
Pumpkin Protein Balls
Video
Ingredients
- 3/4 cup oat flour
- 1/2 cup coconut flour
- 1/2 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
- In a large mixing bowl, whisk together the oat flour, coconut flour, and protein powder. Add the remaining ingredients and mix until combined.
- Line a large plate with parchment paper. Using your hands, form 18 small balls and place them on the plate.
- Refrigerate the pumpkin protein balls for at least 30 minutes to firm up.
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.