Pumpkin Protein Balls
Pumpkin protein balls are made with peanut butter, oatmeal, flax seeds, and of course pumpkin puree and some fall spices added in! Made in 10 minutes or less!
These balls are packed with protein and carbs for energy. These no-bake pumpkin balls are easy to throw together for snacking on throughout the day.
These pumpkin bites only take minutes to make. I love easy snacks so being able to throw something together in minutes that requires no baking works great for me!
I hope you love the flavor of pumpkin as much as I do! During fall time I love looking forward to pumpkin pie. I usually make these mini crustless pumpkin pies. I also have tasty pumpkin oatmeal pancakes for you to try too!
If you want something more snacky these pumpkin balls are perfect.
Use these pumpkin oatmeal balls as a snack for you or even your children. Pack them in lunches, put them in your purse for a snack after working out, and always keep some in your fridge for when a craving hits.
Pumpkin Energy Bites
Pumpkin energy bites are a fun way to boost your energy over the fall! I also have a few other flavors you might like too! They are all great for easy snacking!
Pumpkin Protein Balls Ingredients
Pumpkin balls are easy to make. Just combine a few pantry ingredients and add some fall spices!
You can switch the flax seed with chia seeds if you want. I didn’t test that version but I feel it would work out great. I suggest keeping the raw honey or using maple syrup instead. Do not use granulated sugar because the balls might not stick together as well.
- some unsweetened peanut butter
- pumpkin puree
- raw honey
- large rolled oats
- a few mini chocolate chips
- ground flax seed
- ground cinnamon
- ground nutmeg
- sea salt
How to make Pumpkin Protein Balls
In a medium-sized bowl, mix together peanut butter, pumpkin puree, and honey until combined.
Mix the remaining ingredients into the pumpkin mixture, folding to make sure everything is well incorporated.
Form the energy balls from the pumpkin mixture by rolling them out into balls about 2-inches in diameter.
Place each ball gently on a pan and refrigerate for at least one hour before serving. Enjoy!
How do you store pumpkin protein balls?
You can store pumpkin protein balls in an airtight container in your refrigerator for up to 7 days.
Can you freeze pumpkin protein balls?
Yes, you can freeze pumpkin protein balls. Freeze them in an airtight container for up to 3 months. I suggest first placing the balls on a tray and freezing them, then placing them in the airtight container so they do not stick together. Unthaw the balls on a plate at room temperature.
Are pumpkin protein balls gluten-free?
They are gluten-free if you use certified gluten-free oats. If you do not require your food to be gluten-free you can use oats that are not certified gluten-free. Oats are naturally gluten-free but during the manufacturing process, they can become contaminated with gluten.
Can I use almond butter instead of peanut butter?
Yes, you can use almond butter instead of peanut butter for these pumpkin peanut butter balls. The protein is higher when using peanut butter.
How much protein do pumpkin energy balls have?
Pumpkin energy balls have 6.1 grams of protein each. You can increase the protein by adding some protein powder. A vanilla protein powder would work great!
More Fall Snacks
- Pecan Pie Larabars
- Gluten Free Maple Pecan Muffins
- Mini Crustless Pumpkin Pies
- Keto Pumpkin Pudding
- Pumpkin Meringue Cookies
- Oat Flour Pumpkin Muffins
- ½ cup unsweetened peanut butter
- ½ cup pumpkin puree
- 1/3 cup raw honey
- 1 ½ cup large rolled oats
- ½ cup mini chocolate chips
- ½ cup ground flax seed
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp sea salt
- In a medium-sized bowl, mix together peanut butter, pumpkin puree, and honey until combined.
- Mix the remaining ingredients into the pumpkin mixture, folding to make sure everything is well incorporated.
- Form the energy balls from the pumpkin mixture by rolling them out into balls about 2-inches in diameter.
- Place each ball gently on a pan and refrigerate for at least one hour before serving. Enjoy!
Amount Per Serving: Calories: 203Protein: 6.1g
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.