A no-bake snack perfect for fall. These pumpkin protein balls are made in just 10 minutes and give you that pumpkin spice flavor you crave with 16 grams of protein per serving. A tasty pick-me-up treat when you need some energy.
Sweetened with honey and all the flavor of a pumpkin spice latte, these pumpkin protein balls are great for meal prep.
Made with everyday gluten-free pantry staples, the no-bake pumpkin balls are loaded with energizing ingredients but enough protein to prevent the sugar crash.
As a Certified Nutrition Coach who loves to snack, it’s recipes like this (and of course peanut butter protein cups) I keep on hand to curb cravings.
Why You'll Love This Recipe
Easy to make: Simple ingredients you probably already have and with a prep time of about 10 minutes, these pumpkin balls come together quickly.
Healthy: The balls are dairy-free, gluten-free, and can be made vegan.
Protein-packed: Thanks to collagen powder these balls have 8 grams of protein each (or 16 grams per serving).
Freezer-friendly: The protein balls store well in both the freezer and the fridge making them a great meal prep recipe.
Ingredients and Substitutions
Originally, these pumpkin protein balls were made without collagen powder and just regular old energy balls. This is why you won’t see collagen in the photo list. However, collagen powder is one of the cleanest protein sources and what gives the balls their protein punch.
Make sure to use rolled oats for the recipe and not quick oats as the quick ones will make for a mushier texture. Learn more about types of oats.
Both almond butter and peanut butter work well in the balls (pumpkin peanut butter balls are a wickedly tasty variation!). Just make sure it’s a fresh-ish jar or the nut butter doesn’t mix smoothly- kinda like these bold espresso-based coffee protein balls.
Expert Tips To Make It
If you grind the oats or pulse them in a food processor before you need them it makes the balls have a smoother texture (which is what you need if you're decorating them).
Mix the batter for longer than you think. This helps everything combine well and actually hold together.
You can either add the chocolate chips into the balls or simply top each no-bake ball with one on top (which helps give it a pumpkin look). I personally just top them.
Make sure to use gluten-free oats if needed for celiac (learn all about beginner tips to a gluten-free diet).
Sometimes you need to adjust the texture a bit with energy balls. If the mixture seems wet, add in a bit more oats. If it seems too dry, I’d add a bit more almond butter.
Make the balls nut free: If you're in Canada like myself and need to make these pumpkin balls nut-free for school snacks, swap out the almond butter for sunflower seed butter.
How To Make..
Step 1: Add the dry ingredients into a large bowl.
Step 2: One by one add the wet ingredients.
Step 3: Mix well until smooth and combined.
Step 3: Portion into balls with a trigger ice cream scoop.
Step 5: If decorating, use a toothpick to create "pumpkin lines" in the balls.
Step 6: Top with a chocolate chip and chill in the fridge for 30 minutes.
How To Store Them
Store the pumpkin balls in the fridge in an airtight container for up to 10 days and enjoy chilled.
Or, place them in a freezer-safe bag with the balls separated between layers of parchment paper if necessary. Store them in the freezer for up to 3 months and let them thaw in the fridge when you need them.
How To Make The Pumpkin Balls Vegan
You can easily make this recipe vegan by eliminating the collagen powder and using maple syrup in place of honey.
That said, know that the balls won’t firm up in the same way as honey helps to bind them a bit better.
Flavor Variations
It’s always fun to switch up a recipe when you get bored. Below are a few ideas on how to vary the taste a bit depending on what you’re craving.
Gingerbread: If you love the gingerbread flavor, sub in molasses for the half the honey and add in ¼ teaspoon of ground ginger to the mix.
White chocolate chips: A fun switch up aesthetically and flavor-wise, use dairy-free white chocolate chips in place of traditional.
Drizzle: Make these pumpkin protein balls into a dessert by drizzling them with dairy-free chocolate ganache or dairy-free caramel sauce.
Sweet potato: If you don’t have pumpkin on hand, a cooked and mashed sweet potato gives the same texture. It’s what I do for this pumpkin pie protein smoothie.
Other Protein Pumpkin Recipes You’ll Love
- Pumpkin protein pudding
- Pumpkin protein bread
- Pumpkin protein muffins
- Pumpkin protein overnight oats
- Pumpkin protein mug cake
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Pumpkin Protein Balls [Dairy-Free)
Equipment
- 1 1-1.5 Trigger ice cream scoop
Ingredients
- 2 cups Rolled oats
- ½ cup Collagen powder
- ½ cup Pumpkin puree
- ½ cup Almond butter
- ⅓ cup Honey
- ½ teaspoon Pumpkin pie spice
- ½ teaspoon Cinnamon
- ½ teaspoon Vanilla extract
- ¼ cup Chocolate chips
Instructions
- In a large mixing bowl combine the rolled oats, collagen powder, and spices.
- Add in all the liquid ingredients and mix well.
- Use a 1-1.5 inch trigger ice cream scoop to portion the batter into balls. Press the mixture into the scoop with a silicone spatula so that there’s no air pockets.
- Place each protein ball onto a parchment paper-lined baking tray.
- If you’re using these at a party, use a toothpick to make vertical indentations around the sides of the balls to mimic a pumpkin.
- Top each energy ball with a chocolate chip, pressing down lightly to mimic a stem.
- Place in the fridge for 30 minutes to firm up before serving.
Notes
Make sure to use gluten-free oats if needed for celiac (learn all about beginner tips to a gluten-free diet). Sometimes you need to adjust the texture a bit with energy balls. If the mixture seems wet, add in a bit more oats. If it seems too dry, I’d add a bit more almond butter. The recipe makes 20-ish balls and each serving is two balls.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
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