I am one of those crazy people who is obsessed with anything pumpkin spice, pumpkin pie, give it all to me. If you are a pumpkin hater, I don’t understand you…just kidding…:) My grandma’s pumpkin pie is one of the best things to ever exist. Are these protein balls as good as actual pumpkin pie? Of course not. But they will curb your sweet tooth if you are trying to find a healthier sweet treat like me.
Protein balls of all sorts have become a staple for me for the last few months. I love switching up the flavor combinations ( I have a hard time making the same things twice) but these are so dang good, I know I will be making them over and over again. These even have real pumpkin puree in them which I just love!
The next time I make these I am going to make a double or triple batch, freeze half and thank myself later. These are great for a snack on the go, or an after dinner treat. I hope you enjoy!
Why You Should Make Pumpkin Pie Protein Balls
Here’s what you’ll need:
Pumpkin Pie Protein Ball Tips
- Let these sit in the fridge for at least 30 minutes before serving!
- These will keep in the fridge in an airtight container for 1 week.
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How To Make Pumpkin Pie Protein Balls
- Grind. First start by blending/grinding up the oats. This helps with a smoother texture. You can skip this step, but the balls will be more “chewy” and won’t have as much cookie dough mouth-feel. In a blender or food processor blend the oats 15 seconds at a time until the oats are your desired texture. I leave about 1/3 of the oats whole so there is a variety in texture, but you can totally grind up the entire amount of oats, up to you!
- Mix. Next in a mixing bowl, add the almond butter, maple syrup, pumpkin puree, pumpkin pie spice, salt, and honey. Mix until it becomes smooth. To the same bowl add in the protein powder, chia seed, and oats. Mix everything until a smooth. Now stir in the white chocolate chips, or any other add-ins you want.
- Roll em’ up. Roll the mixture into roughly 1-inch balls. You can use a cookie scoop to spoon out a uniform amount each time. Roll each ball using your hands and place on a cookie sheet lined with parchment paper if you want to save yourself having to clean another dirty dish.
- Serve. Refrigerate the protein balls for at least 30 minutes. Store in the fridge in an air-tight container and enjoy for up to a week!
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Recipe Variations
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Pumpkin Pie Protein Balls
Ingredients
Method
- First start by blending/grinding up the oats. This helps with a smoother texture. You can skip this step, but the balls will be more "chewy" and won't have as much cookie dough mouth-feel. In a blender or food processor blend the oats 15 seconds at a time until the oats are your desired texture. I leave about 1/3 of the oats whole so there is a variety in texture, but you can totally grind up the entire amount of oats, up to you!
- Next in a mixing bowl, add the almond butter, maple syrup, pumpkin puree, pumpkin pie spice, salt, and honey. Mix until it becomes smooth. To the same bowl add in the protein powder, chia seed, and oats. Mix everything until a smooth. Now stir in the white chocolate chips, or any other add-ins you want.
- Now to roll them! Roll the mixture into roughly 1-inch balls. You can use a cookie scoop to spoon out a uniform amount each time. Roll each ball using your hands and place on a cookie sheet lined with parchment paper if you want to save yourself having to clean another dirty dish.
- Refrigerate the protein balls for at least 30 minutes. Store in the fridge in an air-tight container and enjoy for up to a week!
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