Pumpkin Spice Protein Balls
Pumpkin spice and everything nice, packed into a high-protein bite. Keep a batch in the fridge for grab-and-go snacks, training days, or that 3 p.m. slump.
Prep:
10 min
Cook:
15 min
Chill Time:
Total:
25 min
Ingredients
Servings:
20
DRY
- ¾ cup vanilla protein powder
- ¼ cup oat flour
- 1 tbsp pumpkin pie spice
- Pinch of salt
WET
- ½ cup canned pumpkin purée
- ½ cup almond butter
- ¼ cup maple syrup
- 3-5 tbsp soy milk
OPTIONAL ADD-INS
- Mini vegan chocolate chips
- Chopped pecans
- Dried cranberries
FOR ROLLING
- Cinnamon sugar
- Chopped pecans
- Shredded coconut
DRY
- ¾ cup vanilla protein powder
- ¼ cup oat flour
- 1 tbsp pumpkin pie spice
- Pinch of salt
WET
- ½ cup canned pumpkin purée
- ½ cup almond butter
- ¼ cup maple syrup
- 3-5 tbsp soy milk
OPTIONAL ADD-INS
- Mini vegan chocolate chips
- Chopped pecans
- Dried cranberries
FOR ROLLING
- Cinnamon sugar
- Chopped pecans
- Shredded coconut
DRY
- 100 g vanilla protein powder
- 30 g oat flour
- 1 tbsp pumpkin pie spice
- Pinch of salt
WET
- 130 g canned pumpkin purée
- 128 g almond butter
- 60 g maple syrup
- 45-75 mL soy milk
OPTIONAL ADD-INS
- Mini vegan chocolate chips
- Chopped pecans
- Dried cranberries
FOR ROLLING
- Cinnamon sugar
- Chopped pecans
- Shredded coconut
DRY
- 100 g vanilla protein powder
- 30 g oat flour
- 1 tbsp pumpkin pie spice
- Pinch of salt
WET
- 130 g canned pumpkin purée
- 128 g almond butter
- 60 g maple syrup
- 45-75 mL soy milk
OPTIONAL ADD-INS
- Mini vegan chocolate chips
- Chopped pecans
- Dried cranberries
FOR ROLLING
- Cinnamon sugar
- Chopped pecans
- Shredded coconut
Instructions
1
In a large bowl, whisk together dry ingredients.
2
Add pumpkin purée, nut butter, and maple syrup. Mix until a thick dough forms. You can add optional mix-ins here as well.
3
If the dough feels dry or crumbly (depending on your protein powder), stir in 1-2 tsp milk at a time until it holds together.
4
Scoop and roll into ~20 bite-sized balls.
5
Optionally, roll in cinnamon sugar, chopped pecans, or shredded coconut.
6
Chill in the fridge for 15-20 minutes before serving for the best texture.
7
8
9
10
Storage
Fridge: 7 days | Freezer: 2 months
Notes
- Use any vegan protein, but we find pea protein works best
- Homemade cinnamon sugar: 2 tbsp sugar, 1 tsp cinnamon
- Use 100% pumpkin purée, not pumpkin pie filling
- Use a smooth, drippy, natural nut butter for easier mixing and better texture
- You want the dough to stick together easily, but not be too wet or sticky to roll
- Use a 1 ½ tbsp cookie scoop for uniform sizing and easier coating
Ingredients
Servings:
20
DRY
- ¾ cup vanilla protein powder
- ¼ cup oat flour
- 1 tbsp pumpkin pie spice
- Pinch of salt
WET
- ½ cup canned pumpkin purée
- ½ cup almond butter
- ¼ cup maple syrup
- 3-5 tbsp soy milk
OPTIONAL ADD-INS
- Mini vegan chocolate chips
- Chopped pecans
- Dried cranberries
FOR ROLLING
- Cinnamon sugar
- Chopped pecans
- Shredded coconut
DRY
- ¾ cup vanilla protein powder
- ¼ cup oat flour
- 1 tbsp pumpkin pie spice
- Pinch of salt
WET
- ½ cup canned pumpkin purée
- ½ cup almond butter
- ¼ cup maple syrup
- 3-5 tbsp soy milk
OPTIONAL ADD-INS
- Mini vegan chocolate chips
- Chopped pecans
- Dried cranberries
FOR ROLLING
- Cinnamon sugar
- Chopped pecans
- Shredded coconut
DRY
- 100 g vanilla protein powder
- 30 g oat flour
- 1 tbsp pumpkin pie spice
- Pinch of salt
WET
- 130 g canned pumpkin purée
- 128 g almond butter
- 60 g maple syrup
- 45-75 mL soy milk
OPTIONAL ADD-INS
- Mini vegan chocolate chips
- Chopped pecans
- Dried cranberries
FOR ROLLING
- Cinnamon sugar
- Chopped pecans
- Shredded coconut
DRY
- 100 g vanilla protein powder
- 30 g oat flour
- 1 tbsp pumpkin pie spice
- Pinch of salt
WET
- 130 g canned pumpkin purée
- 128 g almond butter
- 60 g maple syrup
- 45-75 mL soy milk
OPTIONAL ADD-INS
- Mini vegan chocolate chips
- Chopped pecans
- Dried cranberries
FOR ROLLING
- Cinnamon sugar
- Chopped pecans
- Shredded coconut
Instructions
1
In a large bowl, whisk together dry ingredients.
2
Add pumpkin purée, nut butter, and maple syrup. Mix until a thick dough forms. You can add optional mix-ins here as well.
3
If the dough feels dry or crumbly (depending on your protein powder), stir in 1-2 tsp milk at a time until it holds together.
4
Scoop and roll into ~20 bite-sized balls.
5
Optionally, roll in cinnamon sugar, chopped pecans, or shredded coconut.
6
Chill in the fridge for 15-20 minutes before serving for the best texture.
7
8
9
10
Storage
Fridge: 7 days | Freezer: 2 months
Notes
- Use any vegan protein, but we find pea protein works best
- Homemade cinnamon sugar: 2 tbsp sugar, 1 tsp cinnamon
- Use 100% pumpkin purée, not pumpkin pie filling
- Use a smooth, drippy, natural nut butter for easier mixing and better texture
- You want the dough to stick together easily, but not be too wet or sticky to roll
- Use a 1 ½ tbsp cookie scoop for uniform sizing and easier coating
Macros
Calories: 77
Protein: 6 g
Carbs: 5 g
Fat: 4 g
Macros
Calories: 77
Protein: 6 g
Carbs: 5 g
Fat: 4 g
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