Healthy Pumpkin Protein Balls No Bake Snack Recipe

This pumpkin protein ball recipe is my go-to because it’s the perfect blend of cozy fall flavors and post-workout fuel. Plus, it’s super easy to whip up and keeps me energized on busy days without any guilt—what more could I ask for?

I create nutritious and tasty snacks that are simple to make and healthful, like these protein balls made with pumpkin. They have rolled oats in them, and they have — I think this is the most delicious almond butter in the world; it’s so creamy and perfect.

They also have pumpkin puree, and let’s remember, folks, pumpkin is a superfood. It’s so full of nutrients and so good for you.

I also sweetened these, just ever so slightly, with honey. You could use maple syrup instead, but I really love the pumpkin with the honey.

Also, there’s a ton of cinnamon in here, and a touch of nutmeg, which makes for a perfect fall-flavored ball.

Ingredients

Rolled Oats:
Supports digestion and heart health; it’s rich in fiber.

Almond Butter:
Full of nutritious fats and proteins to keep your energy sustained.

Pumpkin Puree:
Rich in vitamins C and A; improves immunity.

Honey/Maple Syrup:
Sweeteners from nature provide taste and vitality.

Vanilla Extract:
Enriched with delightful sweetness and fragrant flavors.

Ground Cinnamon:
Has antioxidants, gives sweet, warm, spicy flavor.

Protein Powder:
Provides assistance to muscles in the repairing and rebuilding processes and is an additive source of protein.

Mini Chocolate Chips:
Optional sweetness offers additional texture and visual appeal.

Ingredient Quantities

• 1 cup rolled oats
• 1/2 cup creamy almond butter
• 1/3 cup pumpkin puree
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• Pinch of salt
• 1/2 cup vanilla or plain protein powder
• 1/4 cup mini chocolate chips (optional)

Instructions

1. In a big mixing bowl, combine the old-fashioned oats, protein powder, ground cinnamon, ground ginger, nutmeg, and a tiny bit of salt. Stir until everything is mixed very well.

2. In another bowl, blend the almond butter, pumpkin puree, honey (or maple syrup), and vanilla extract until the mixture is smooth and creamy.

3. Combine the wet components with the dry ingredients, mixing until completely integrated. The result should yield a dough-like consistency.

4. If preferred, mix in the mini chocolate chips to the combination until they are uniformly spread throughout the dough.

5. Place the mixture in the refrigerator to chill for approximately 30 minutes. The dough will then be easier to manage and to form into balls.

6. After chilling, take the combination from the refrigerator. With your hands, form the combination into balls about 1 inch in diameter, making sure they are the same size. These will be your meatballs.

7. Arrange the rolled protein balls on a baking sheet or plate lined with parchment paper.

8. Keep the protein balls in a sealed container in the fridge and they will last for a week. Store them in the freezer and they will be good for three months.

9. Savor these nutritious pumpkin protein spheres as a fast nosh or a reward for pushing through yet another set!

10. (Optional) To pack an extra punch of flavor, roll the protein balls in additional cinnamon or cocoa powder before serving.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Mixing spoon or spatula
4. Measuring cups
5. Measuring spoons
6. Refrigerator
7. Baking sheet or plate
8. Parchment paper
9. Airtight storage container

FAQ

• Can I use a different nut butter?Certainly, you can use peanut butter or any other nut or seed butter as a substitute for almond butter.
• Is there a substitution for protein powder?If preferred, you can do away with the protein powder or replace it with powdered peanut butter or extra oats.
• Can I make these pumpkin balls vegan?For sure! Utilize maple syrup in place of honey and opt for a protein powder that is based on plants.
• How should I store these pumpkin protein balls?Keep them in an airtight container in the refrigerator for as long as a week, or store them in the freezer for up to three months.
• Do I need to use chocolate chips?The chocolate chips are optional and can be left out or substituted with too many nuts or copious amounts of dried fruit.
• What can I use instead of rolled oats?Quick oats may be used as an alternative; however, avoid using steel-cut oats because they will not bind as well.

Substitutions and Variations

Substitute peanut butter or any other nut butter of your choice for almond butter.
Replace pumpkin puree with unsweetened applesauce for a different taste.
Substitute agave syrup or date syrup for honey or maple syrup.
Replace ground cinnamon with pumpkin pie spice for a more complex flavor profile.
Should you require, chocolate or unflavored protein powder may be used in place of vanilla or plain protein powder.

Pro Tips

1. Toast the oats before using them in the recipe to enhance their flavor and add a bit of crunch. Simply spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10 minutes, stirring occasionally, until they are lightly golden.

2. Warm the almond butter slightly before mixing it with the pumpkin puree and honey. This will make it easier to blend and will create a smoother, more consistent mixture.

3. For added texture and flavor, consider adding some finely chopped nuts or seeds, such as walnuts or chia seeds, to the dough before forming the balls.

4. If the dough feels too sticky, dust your hands with a little protein powder or oats while forming the balls. This will help prevent the mixture from sticking to your hands.

5. Customize the sweetness and flavor by adjusting the amount of honey or maple syrup and spices according to your taste preference. Taste the mixture before chilling, and add more cinnamon, ginger, or sweetener if desired.