Pumpkin Protein Balls

These no bake pumpkin protein balls are quick and easy to throw together and make a great protein packed snack for any time of the day!

It’s officially fall and the fall recipes are in full swing over on Instagram! I haven’t gone too crazy with the pumpkin recipes this year, as there is so much great fall produce besides pumpkin just dying to be turned into delicious recipes!

However, I know a lot of food bloggers have been going crazy with the pumpkin recipes, so I hope you do not have pumpkin fatigue yet! I know I could never get to that point (I say bring on ALL the pumpkin) but apparently it is a very real thing.

Even if you are feeling the pumpkin fatigue a bit, this recipe is a definite must try! Not only are they so delicious but they are also:

• Quick and easy to make
• Require no baking
• Great for meal prep
• Great way to use up leftover canned pumpkin

If you are looking for the quickest and easiest pumpkin recipe, look no further. These pumpkin protein balls are the best way to use up leftover canned pumpkin (because there always seems to be leftover pumpkin that you don’t know what to do with).

The best part? These little balls are packed with protein, healthy fats, fiber and tons of vitamins and minerals.

Ingredients

Oat flour: I love the texture of oat flour in no bake recipes. Use gluten free oat flour to keep this recipe gluten free.
Pumpkin puree: to add that pumpkin flavor as well as nutrients and antioxidants.
Nut butter: any nut butter works well in this recipe.
Maple syrup: for natural sweetness.
Vanilla protein powder: to give these little bites a boost of protein and satiating power.
Pumpkin Spice: I just use a store bought pumpkin spice mix for ease.
Salt
Mini chocolate chips: chocolate and pumpkin is such a delicious combo. However, you can omit the chocolate chips as well.

What you need to make pumpkin protein balls

• Small mixing bowl
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Blender or food processor (if you’re making your own oat flour)
• Small baking sheet or plate

Instructions

This pumpkin protein ball recipe calls for oat flour. You can purchase oat flour at the store or you can make oat flour by blending oats in a food processor or blender until you reach a flour consistency.

I prefer a blender as I feel you can get a finer texture than with the food processor. Blend and/or measure out your oat flour and place in the mixing bowl.

Add the nut butter, pumpkin puree, maple syrup, vanilla protein powder, pumpkin spice and sea salt. Mix with a rubber spatula or wooden spoon until a dough forms.

Fold in the chocolate chips. There is no measurement for the chocolate chips because those should only be measured with your heart.

Spray a cookie scoop and your hands with an oil spray. Scoop a level scoop of dough into your hands and roll into a ball.

Place on a parchment lined plate or small baking sheet. Scoop and roll until all the dough is used.

Chill balls in the fridge for 20 minutes. Store in an air tight container in the refrigerator for up to one week.

Substitutions

• Oat Flour: You can sub an equal amount of almond flour for the oat flour
• Oats: If you want more of an oat bite texture, you can leave the oats whole (not blended into a flour) or you could blend half and leave half whole
• Nut Butter: any nut or seed butter works
• Maple Syrup: An equal amount of honey can be used instead of maple syrup
• Chocolate chips: you can use milk, dark or white chocolate chips

More Fall Recipes

• Pumpkin Cookie Dough Bites
• Apple Oat Crumble Bars
• Autumn Chicken Salad
• Pumpkin Pie Pop Tarts
• Vegan Butternut Squash Mac and Cheese

If you make this pumpkin protein balls, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!