Pumpkin Protein Balls
These no-bake pumpkin protein balls are soft, chewy, and make the perfect Fall snack. Each bite packs in 8 grams of protein, and they take just 5 minutes to make. Vegan and gluten-free. Watch the video below to see how I make it in my kitchen!
Servings 24 Servings
Calories 92kcal
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.
Video
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.
Nutrition
Serving: 1serving | Calories: 92kcal | Carbohydrates: 10g | Protein: 8g | Fat: 5g | Sodium: 10mg | Potassium: 94mg | Fiber: 2g | Sugar: 5g | Vitamin A: 801IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1mg | NET CARBS: 8g