Pumpkin Protein Balls

5 from 7 votes

These pumpkin protein balls are studded with chocolate chips and the perfect no-bake, protein-packed snack for fall! They're vegan, gluten-free, super easy to make and great for meal prep!

Prep Time10

Total Time10

Course: Bars and Balls, Snack

Cuisine: American

Keyword: Pumpkin Protein Balls

Servings: balls

Author: Brittany Mullins

Ingredients

¾ cup old fashioned rolled oats gluten-free if needed
¼ cup almond butter or cashew butter
¼ cup pumpkin puree
1 scoop (25 grams) vanilla protein powder
½ Tablespoon ground flaxseed
½ teaspoon pumpkin pie spice
1 teaspoon chia seeds
3 Tablespoons maple syrup
Pinch of cinnamon
1 Tablespoon chocolate chips

Instructions

Place all the ingredients in a large bowl and stir to combine.
Once combined, use a small cookie scoop or tablespoon to scoop and form the dough into 12 protein balls.
Store in an airtight container in the fridge for 1 week or freezer for up to 3 months.

Notes

Maple syrup – If you want these pumpkin protein balls to be low-sugar try using monk fruit sugar-free maple syrup. If you don’t need these protein balls to be vegan you can use honey as the liquid sweetener.
Nut butter – If you’re looking to swap the almond butter or cashew butter with another nut butter or seed butter you could use peanut butter, tahini or sunflower seed butter.
Protein powder – I prefer the vanilla protein powder as it pairs nicely with the pumpkin and chocolate chips, but feel free to use your favorite brand and flavor of protein powder for this recipe! Chocolate protein powder would also be delicious!
Chocolate chips – You could always skip the chocolate chips and add a different mix-in. Some great examples include: dried cranberries, raisins, shredded coconut, crushed nuts or cacao nibs.
Pumpkin puree – Pumpkin is the star ingredient in this recipe and I love the flavor of it adds to these protein balls, but you could also use sweet potato puree or butternut squash puree instead of the pumpkin puree if you’d like.

Nutrition