These Almond Butter Pumpkin Protein Balls are a tasty treat packed with good stuff! Made with almond butter, pumpkin puree, and a touch of honey, they are healthy and delicious.
They’re perfect for an anytime snack or a quick energy boost. I love having them after a workout—they’re easy to make and even easier to eat!
Key Ingredients & Substitutions
Almond Butter: This is the base that binds the protein balls together. You can use smooth almond butter for a creamier texture or crunchy for some extra bite. If you need a nut-free option, sunflower seed butter works great too!
Pumpkin Puree: Canned pumpkin puree is super convenient and has a consistent flavor. If fresh is available, you can roast and puree it yourself. Just ensure it’s well-drained to avoid excess moisture in your balls.
Rolled Oats: Rolled oats add texture and nutrition. Quick oats can be used as a substitute but may alter the texture slightly. If gluten-free is a priority, look for certified gluten-free oats.
Protein Powder: I like to use vanilla protein powder for added flavor, but you can use any variety you like! If you prefer plant-based, there are pea protein options available. For a non-protein option, simply leave it out.
Sweetener: Honey and maple syrup both provide natural sweetness. For vegan options, maple syrup is preferred. You can also use agave nectar or even date syrup for a different flavor.
How Do I Make the Mixture Sticky Enough to Roll into Balls?
The key to getting a sticky mixture that holds together well is to combine wet and dry ingredients properly. When mixing, start with smooth almond butter and pumpkin puree—this ensures a uniform base.
- After adding the oats and protein powder, stir until everything is fully blended. If the mixture feels dry, add a little more almond butter or honey.
- Refrigerating the mixture for 15-20 minutes allows it to firm up, making rolling easier. If it feels too sticky, you can wet your hands slightly to help roll them into balls.
Once rolled, these protein balls can be stored in the fridge or freezer for a quick snack that’s always ready when you need it!
How to Make Almond Butter Pumpkin Protein Balls
Ingredients You’ll Need:
Base Ingredients:
- 1/2 cup almond butter (smooth or crunchy)
- 1/4 cup pumpkin puree (canned or fresh)
- 1 cup rolled oats
- 1/4 cup protein powder (vanilla or unflavored)
- 2 tablespoons honey or maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice (optional)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: 2 tablespoons chia seeds or ground flaxseed for extra nutrition
How Much Time Will You Need?
This simple recipe takes about 10 minutes to prepare, plus an additional 15-20 minutes to chill the mixture. In total, you’re looking at about 30 minutes from start to finish. These little bites of goodness will be ready to enjoy in no time!
Step-by-Step Instructions:
1. Combine Wet Ingredients:
In a large mixing bowl, start by adding the almond butter, pumpkin puree, honey (or maple syrup), and vanilla extract. Use a spatula or spoon to mix everything together until you have a smooth and fully combined mixture. This will be the base of your protein balls.
2. Mix Dry Ingredients:
In a separate bowl, combine the rolled oats, protein powder, ground cinnamon, pumpkin pie spice (if you’re using it), and a pinch of salt. Stir these dry ingredients together until they are evenly mixed.
3. Combine Wet and Dry Mixtures:
Now, gradually add the dry mixture to the wet ingredients. Stir well until everything is evenly combined and the mixture starts to form a sticky dough. If you’re adding chia seeds or ground flaxseed for extra nutrition, fold them in at this point.
4. Chill the Mixture:
Once combined, place the bowl in the refrigerator for about 15-20 minutes. This will help the mixture firm up a bit, making it easier to roll into balls.
5. Roll Into Balls:
After chilling, take the mixture out of the fridge. Use your hands to scoop out portions of the mixture and roll them into 1-inch balls. Place the rolled protein balls on a lined baking sheet or plate.
6. Store Your Protein Balls:
Once all the balls are formed, you can store them! Keep the protein balls in an airtight container in the refrigerator for up to one week. You can also freeze them for longer storage, ensuring you have a healthy snack on hand any time you need it!
7. Enjoy Your Snack!
Your Almond Butter Pumpkin Protein Balls are now ready to eat! Enjoy them as a quick snack or a boost of energy before or after a workout. They’re soft, chewy, and full of delicious autumn flavors!
Can I Use Different Nut Butters?
Absolutely! If you don’t have almond butter, feel free to substitute it with peanut butter, cashew butter, or sunbutter for a nut-free option! Just ensure the texture is similar for the best results.
How Can I Make These Protein Balls Vegan?
To make the Almond Butter Pumpkin Protein Balls vegan, simply use maple syrup instead of honey, as honey is not vegan. All other ingredients are plant-based!
Can I Omit the Protein Powder?
Yes, if you prefer not to use protein powder, you can omit it. You might want to add a bit more oats or reduce the liquid slightly to maintain the dough’s consistency. They will still be delicious and nutritious!
What Is the Best Way to Store These Protein Balls?
Store the protein balls in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them. Just make sure to separate them with parchment paper to prevent sticking!
