Introduction

These Pumpkin Protein Balls are a delicious and nutritious snack perfect for fall or anytime you need a quick energy boost. Packed with wholesome ingredients like pumpkin puree and almond flour, they offer a subtle sweetness and warm spice that’s both satisfying and healthy.

The image shows a white bowl lined with crinkled light brown parchment paper holding six round, golden-brown pumpkin doughnut holes arranged closely together. Each doughnut hole is topped with uneven, creamy white icing drizzled in thin, irregular lines and some thicker patches. The bowl is set on a soft, beige cloth on a white marbled surface, with a blurred white pumpkin and small dish of cinnamon in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup cashew butter or any nut/seed butter
1/4 cup pumpkin puree
1 cup almond flour
2 scoops unflavored collagen powder or protein powder, or an additional 1/4 cup of almond flour
3 tablespoons maple syrup
1 teaspoon pumpkin pie spice

Instructions

Step 1: In a medium bowl, combine the cashew butter, pumpkin puree, and maple syrup until smooth and well blended.
Step 2: Add the almond flour, collagen or protein powder, and pumpkin pie spice. Mix thoroughly until all ingredients are fully incorporated and a dough-like consistency forms.
Step 3: Roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined tray.
Step 4: Refrigerate the balls for at least 30 minutes to firm up before serving.
Step 5: Enjoy immediately or store as instructed below.

Tips & Variations

For a nut-free option, substitute cashew butter with sunflower seed butter and ensure your protein powder is nut-free.
Add a handful of mini chocolate chips or chopped nuts for extra texture and flavor.
If you prefer sweeter bites, increase the maple syrup by 1 tablespoon.
To make the balls roll easier, chill the mixture briefly before shaping.

Storage

Store the protein balls in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to three months and thaw in the fridge overnight before eating. They make a convenient grab-and-go snack straight from the fridge.

How to Serve

The image shows six round, golden-brown pumpkin spice cake balls arranged in a white bowl lined with light brown parchment paper. Each cake ball has a smooth, moist texture and is decorated with white icing drizzled in irregular thin lines and patches across the top surface. The cake balls are closely packed, with one slightly resting on another near the center. The bowl sits on a soft, light gray cloth and the background has a white marbled texture with muted, warm lighting that highlights the warm tones of the cake balls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the pumpkin puree?

Yes, canned pumpkin puree works perfectly and is convenient for this recipe. Just be sure to use plain pumpkin puree, not pumpkin pie filling which contains added sugars and spices.

What can I substitute if I don’t have collagen or protein powder?

You can replace the powder with an additional 1/4 cup of almond flour to maintain the texture and balance of the recipe.

Pumpkin Protein Balls Recipe

Print Recipe

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These Pumpkin Protein Balls are a delicious and nutritious snack perfect for fall or any time you crave a healthy treat. Made with pumpkin puree, cashew butter, almond flour, and collagen or protein powder, these no-bake balls combine cozy autumn flavors with the power of protein to keep you energized and satisfied.

Author: Bella
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Yield: 12 protein balls 1x
Category: Snack
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Wet Ingredients

1/2 cup cashew butter or any nut/seed butter
1/4 cup pumpkin puree
3 tablespoons maple syrup

Dry Ingredients

1 cup almond flour
2 scoops unflavored collagen powder or protein powder (or an additional 1/4 cup almond flour)
1 teaspoon pumpkin pie spice

Instructions

Prepare the mixture: In a mixing bowl, combine the cashew butter, pumpkin puree, and maple syrup. Stir until smooth and well blended to create the wet base.
Add dry ingredients: Mix in the almond flour, collagen or protein powder (or extra almond flour if not using protein), and pumpkin pie spice. Stir thoroughly until a dough-like mixture forms that holds together when pressed.
Form the balls: Using your hands or a small cookie scoop, roll the mixture into bite-sized balls, about 1 inch in diameter. Place them on a plate or baking sheet lined with parchment paper.
Chill and set: Refrigerate the pumpkin protein balls for at least 30 minutes to allow them to firm up and develop flavor. Once chilled, they are ready to enjoy or can be stored in an airtight container in the refrigerator for up to one week.

Notes

For a nut-free option, substitute cashew butter with sunflower seed butter.
Adjust maple syrup amount to taste or substitute with honey or agave syrup.
These protein balls can be stored in the freezer for up to 3 months for longer preservation.
Feel free to add mix-ins like mini chocolate chips or chopped nuts for extra texture.
Use unflavored collagen powder to keep the neutral flavor, or flavored protein powders for additional taste variety.

Keywords: pumpkin protein balls, healthy snack, no bake protein balls, pumpkin puree snack, almond flour balls, collagen protein snack, fall recipes