Description

These soft, chewy pumpkin protein balls combine the cozy flavors of fall with nutritious ingredients. Made with canned pumpkin, nut butter, oats, and protein powder, they’re naturally gluten-free and packed with fiber. Perfect for a quick snack or post-workout boost, these no-bake bites come together in minutes and can be customized with your favorite mix-ins.

Ingredients

1 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup nut butter (almond, peanut, or cashew)

1/4 cup pure maple syrup (or honey)

1 tsp vanilla extract

2 tsp pumpkin pie spice

1/4 tsp salt

1/2 cup vanilla or unflavored protein powder (plant-based or whey)

1 cup old-fashioned rolled oats, divided (use 1 cup inside the dough or 3/4 cup inside + 1/4 cup for coating)

Optional Mix-ins

2 tbsp mini chocolate chips

1 tbsp chia seeds or flaxseeds

2 tbsp chopped pecans or walnuts

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Instructions

1. In a large mixing bowl, stir together the canned pumpkin, nut butter, maple syrup, vanilla extract, and salt until smooth and well-blended.

2. Add the protein powder and pumpkin pie spice, stirring until a thick and cohesive base forms.

3. Mix in 1 cup oats, or use 3/4 cup if reserving 1/4 cup for coating. Adjust with more oats or protein powder if too soft.

4. Stir in optional mix-ins like chocolate chips, chia or flaxseeds, or chopped nuts if using.

5. Scoop 1 to 1.5 tablespoons of dough per ball and roll between your palms. If using reserved oats, roll each ball to coat the surface.

6. Place balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm. Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.

Notes

Customize these bites with your favorite mix-ins like dried cranberries, coconut flakes, or pumpkin seeds.

For a sweeter option, drizzle with melted dark chocolate before chilling.

These are best stored chilled due to their soft texture and lack of preservatives.