Introduction

These Pumpkin Protein Balls are a delicious and nutritious snack perfect for fall or any time you need a quick energy boost. Packed with oats, pumpkin, and protein powder, they combine wholesome ingredients into bite-sized treats you can enjoy on the go.

A white bowl filled with about eight round oatmeal energy balls that have a light brown color with visible oat flakes mixed inside. One ball is broken open on top, showing a crumbly, dense texture with the oats visible inside. The bowl sits on a white marbled surface, surrounded by a few more energy balls scattered around it, and a soft white cloth in the background. The lighting is soft and natural, highlighting the warm tones and texture of the energy balls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup rolled oats (gluten free if desired)
2 scoops vanilla protein powder
1 teaspoon pumpkin pie spice
½ cup almond butter
⅓ cup pumpkin puree
¼ cup raw honey (substitute maple syrup for vegan option)

Instructions

Step 1: In a large bowl, combine the rolled oats, vanilla protein powder, and pumpkin pie spice. Stir to evenly distribute the dry ingredients.
Step 2: Add the almond butter, pumpkin puree, and raw honey to the dry mixture. Mix thoroughly until a sticky dough forms.
Step 3: Using your hands or a small cookie scoop, form the mixture into bite-sized balls and place them on a baking sheet or plate.
Step 4: Refrigerate the protein balls for at least 30 minutes to firm up before serving.

Tips & Variations

For extra texture, mix in chopped nuts, dark chocolate chips, or dried cranberries before shaping.
Substitute almond butter with peanut butter or sunflower seed butter for different flavors.
If the mixture feels too dry, add a little more pumpkin puree or honey to help it stick together.

Storage

Store the protein balls in an airtight container in the refrigerator for up to one week. They also freeze well—keep frozen in a sealed container for up to three months. To enjoy, thaw in the refrigerator or at room temperature for a few minutes.

How to Serve

A white bowl filled with seven round energy bites made from oats and a brown mixture, with one ball in the center showing a rough textured inside after being bitten. The balls have a smooth surface with visible oat pieces and a golden-brown color. Around the bowl, five more energy bites rest on a white marbled surface, some partially cut off by the edges. A white cloth is draped casually in the background. The lighting is soft and natural, highlighting the texture of the bites. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of protein powder?

Yes, you can use whey, plant-based, or any vanilla flavored protein powder you prefer. Adjust quantities slightly if the texture changes.

Are these suitable for a vegan diet?

Yes, just substitute the raw honey with maple syrup or another vegan sweetener to keep the recipe vegan-friendly.

Creamy Pumpkin Protein Balls with Oats and Almond Butter Recipe

Print Recipe

★★★★★

4.7 from 124 reviews

These Pumpkin Protein Balls are a nutritious and delicious snack perfect for fall or any time of year. Made with wholesome ingredients like rolled oats, pumpkin puree, almond butter, and sweetened naturally with honey, they offer a balanced mix of protein and fiber to keep you energized. These no-bake bites are easy to make and perfect for a quick, healthy treat on the go.

Author: Bella
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes (including chilling time)
Yield: 12–15 protein balls 1x
Category: Snack
Method: No-Cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

1 cup rolled oats (gluten free if desired)
2 scoops vanilla protein powder
1 teaspoon pumpkin pie spice

Wet Ingredients

½ cup almond butter
⅓ cup pumpkin puree
¼ cup raw honey (substitute maple syrup for vegan option)

Instructions

Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, vanilla protein powder, and pumpkin pie spice. Stir thoroughly to evenly distribute the spices and protein.
Add Wet Ingredients: Add the almond butter, pumpkin puree, and raw honey to the bowl with the dry ingredients. Using a spoon or your hands, mix well until a thick, sticky dough forms that can be easily shaped into balls.
Form Balls: Roll the mixture into small, bite-sized balls, approximately 1-inch in diameter. If the mixture feels too sticky, refrigerate for 10 minutes to firm up, making rolling easier.
Chill and Set: Place the pumpkin protein balls on a tray lined with parchment paper and refrigerate for at least 30 minutes to set and firm up before serving.
Store: Transfer the chilled protein balls into an airtight container and store in the refrigerator for up to one week or freeze for longer storage.

Notes

You can substitute maple syrup for honey to make these protein balls vegan.
Use gluten-free oats to make the recipe gluten-free.
If the mixture is too dry, add a little more pumpkin puree or almond butter to help it bind.
For added texture, consider mixing in some mini chocolate chips, chopped nuts, or dried cranberries.
These protein balls are great as a pre- or post-workout snack.

Keywords: pumpkin protein balls, no-bake snack, healthy snack, vegan protein balls, gluten-free snack, fall snacks, energy bites