These Almond Butter Pumpkin Protein Balls are a tasty, healthy snack packed with flavors! They are easy to make and perfect for a quick energy boost any time of the day.
I love how these little bites combine nutty almond butter with cozy pumpkin spice. They’re great for munching on after a workout—or just when you want something sweet. Yum!
Key Ingredients & Substitutions
Rolled Oats: Old-fashioned oats work best for texture. If you only have quick oats, they will work but may yield a softer texture. You can also use gluten-free oats if you have dietary restrictions.
Pumpkin Puree: Canned pumpkin is super convenient and has a consistent flavor. If you prefer, you can use homemade pumpkin puree from roasted pumpkin. Just be sure to strain it to avoid excess moisture.
Almond Butter: I personally love creamy almond butter for its smooth texture, but crunchy almond butter adds exciting bits of nuts. If you have a nut allergy, sunflower seed butter or tahini could be good alternatives.
Honey or Maple Syrup: Both are excellent sweeteners! I often switch between them based on what I have on hand. Agave syrup is another substitute if you need a vegan option.
Protein Powder: Use your favorite protein powder—whey or plant-based works. If you don’t have any, you can leave it out and add more oats for structure, though it may change the protein content.
How Do I Make Sure My Protein Balls Hold Together?
The key to sticky and cohesive protein balls is finding the right balance of moisture and dry ingredients. Start by mixing the dry ingredients thoroughly before adding wet ones. This helps evenly distribute everything.
- Combine rolled oats, protein powder, pumpkin spice, and salt in a bowl first.
- Add pumpkin puree and almond butter slowly to avoid making a too wet mixture.
- If it feels too sticky, a little more oats should help. For a dry mix, just add a splash of almond milk.
Don’t worry if your mix seems too crumbly at first; just give it a little more squish when forming the balls! Setting them in the fridge will help them firm up nicely too.
How to Make Almond Butter Pumpkin Protein Balls
Ingredients You’ll Need:
Base Ingredients:
- 3/4 cup rolled oats (old-fashioned)
- 1/2 cup pumpkin puree (canned or fresh)
- 1/2 cup almond butter (smooth or crunchy)
- 1/4 cup honey or maple syrup
- 1/4 cup vanilla or unflavored protein powder (plant-based or whey)
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger)
- 1/2 tsp vanilla extract
- Pinch of salt
- Optional: sea salt flakes for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then an additional 30 minutes to chill in the refrigerator. In total, you’ll be looking at about 45 minutes before you can enjoy your tasty protein balls!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
Start by taking a large bowl and adding the rolled oats, protein powder, pumpkin pie spice, and salt. Mix them together until they are well combined. This creates a solid base for your protein balls.
2. Mix in the Wet Ingredients:
Next, add the pumpkin puree, almond butter, honey (or maple syrup), and vanilla extract to the dry ingredients. Stir everything together until it’s thoroughly combined. The mixture should feel thick but slightly sticky—that’s perfect!
3. Adjust the Consistency:
If your mixture seems a bit too wet, sprinkle in a little more oats or a scoop of protein powder to thicken it up. If it feels too dry, don’t hesitate to add a splash of almond milk or a bit more pumpkin puree.
4. Form the Protein Balls:
Using your hands or a small cookie scoop, scoop out portions of the mixture and roll them into bite-sized balls, about 1 to 1.5 inches in diameter. Place them on a parchment-lined tray or plate.
5. Add a Touch of Salt:
If you’re feeling fancy, sprinkle a bit of sea salt flakes on top of each ball for some added flavor and a nice contrast to the sweetness.
6. Chill and Store:
Cover the tray with plastic wrap or foil and place it in the refrigerator for at least 30 minutes to allow the protein balls to set. After chilling, transfer your protein balls to an airtight container. They can be stored in the fridge for up to one week or in the freezer for longer storage.
Enjoy these Almond Butter Pumpkin Protein Balls as a delightful and nutritious snack throughout your week! They’re perfect for a quick energy boost any time of the day.
Can I Use Other Nut Butters?
Absolutely! If you have nut allergies or prefer another flavor, you can substitute almond butter with peanut butter, cashew butter, or sunflower seed butter. Just keep in mind that the flavor will slightly change depending on your choice!
Can I Make These Vegan?
Yes, you can easily make these protein balls vegan! Simply swap the honey for maple syrup, and you’re good to go. All other ingredients are plant-based!
How Do I Store Leftovers?
Store any leftover protein balls in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to 3 months. Just thaw them overnight in the fridge before enjoying!
What Can I Use Instead of Protein Powder?
If you don’t have protein powder on hand, you can leave it out and add a little more oats to maintain the texture. However, this will slightly reduce the protein content. You could also try using ground flaxseed or chia seeds as a substitute!
