These pumpkin protein balls are a delicious snack, combining the warm flavours of pumpkin spice with creamy peanut butter. Packed with oats and protein, they're a great post training snack when you just need something quick and easy.
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Why you'll love this recipe
Bite-sized. Like my tim tam cheesecake balls or carrot cake protein balls, these are a great on-the-go snack.
Fall-inspired. Packed with warm pumpkin spice flavours, they're similar vibes to my pumpkin spice breakfast cookies.
Protein-packed. I like adding protein powder to my snacks - as you'll see from my eggless blueberry muffins and pumpkin protein pancakes - to help fuel my workouts.
Ingredients and substitutions
Pumpkin puree. This is readily available in the Northern Hemisphere. If you want to get it from Australia, Coles and some speciality supermarkets have them (but it can be quite expensive). Alternatively, you can make your own - it'll just taste different as the pumpkins used to make the puree are a lot sweeter in nature than the ones in Australia.
If you have leftovers, use it for my pumpkin baked oats or pumpkin chia pudding.
Chia seeds. Chia seeds help to thicken the mixture, giving the balls a chewy texture. You can omit if you're not a fan, but it will change the texture.
Protein powder. I recommend a vanilla or neutral flavour so you don't mask the spices. But you could use a caramel for something different.
Pumpkin spice. This is a mixture of cinnamon, ground cloves and ground ginger. You can adjust each to your preference (or use a store-bought spice mix).
Peanut butter. You can use any type of peanut butter (or even almond butter), but I recommend a higher quality (i.e. one that has 2 ingredients - peanuts & salt).
Please check the recipe card for full list of ingredients and quantity.
My Top Tips
Hard peanut butter. If you're finding it difficult to mix, add it to the microwave for 15 seconds. This will help loosen the peanut butter and allow the mixture to mix together easier.
Warm weather. f the weather is warm or the balls have residual warmth from heating up or the mixture is a bit sticky, add the mixture to the fridge for 30 minutes - this will allow them to form into balls easier.
Mixture too dry/sticky? If your mixture feels too dry, add a bit more pumpkin puree or a small splash of water to bring it together. If it's too sticky, try adding a bit more oats or protein powder until the dough is manageable.
Storing
Protein balls are fantastic for a snack meal prep. They'll last the week in the fridge, or you can freeze them for up to 3-6 months. I don't recommend keeping them at room temperature because they won't remain as fresh and if you live in a warmer climate, you'll find they don't hold their ball shape as well.
If freezing, add them in a single layer on a baking sheet (or plate) and then transfer them to a freezer-safe bag or container. This will keep them from sticking together.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, pumpkin protein balls can be frozen! Simply place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They can last up to 3-6 months. Because of the ingredients in them, the texture doesn't vary much, making them perfect for prepping a double batch and freezing half for later.
If your pumpkin and peanut butter protein balls aren't sticking together, the mixture may be too dry. Try adding a little more pumpkin puree, peanut butter, or a splash of water to help bind the ingredients. Chilling the mixture before rolling can also help firm them up.
Yes, pumpkin protein balls should be refrigerated to keep them fresh and firm. Store them in an airtight container in the fridge for up to 1 week to maintain their texture and flavour.
Other snack recipes you'll like
Or, you can have a browse through my snack recipes for more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Pumpkin Protein Balls
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Ingredients
- 120 g (½ cups) pumpkin puree, see note 1
- 135 g (1 ½ cups) oats
- 40 g (¼ cups) chia seeds
- 60 g (½ cups) protein powder, vanilla (see note 2)
- 5 g (2 teaspoon) cinnamon
- 2 g (1 teaspoon) ginger
- 2 g (1 teaspoon) ground cloves
- 45 ml (3 tablespoon) maple syrup
- 130 g (½ cups) peanut butter
Coating
- 20 g (¼ cups) pumpkin seeds
- 20 g (¼ cups) desiccated coconut
Instructions
Mix the dry ingredients
- In a large mixing bowl, combine the 135 g (1 ½ cups) oats, 40 g (¼ cups) chia seeds, 60 g (½ cups) protein powder, 5 g (2 teaspoon) cinnamon, 2 g (1 teaspoon) ginger, 2 g (1 teaspoon) ground cloves.
Add wet ingredients
- Add 120 g (½ cups) pumpkin puree, 45 ml (3 tablespoon) maple syrup, 130 g (½ cups) peanut butter into the bowl and mix well. If you're finding it difficult to mix, add it to the microwave for 15 seconds. This will help loosen the peanut butter and allow the mixture to mix together easier.
Shape
- Once the mixture is fully combined, scoop out tablespoon-sized portions and roll them into bite-sized balls using your hands. If they aren't forming (due to being too warm), add mixture to the fridge for 10 minutes to help firm them up
Coat (optional)
- Coat the balls with your choice of topping (for example, 20 g (¼ cups) pumpkin seeds or 20 g (¼ cups) desiccated coconut).
- Place the pumpkin protein balls on a baking sheet or plate and refrigerate for at least 30 minutes to firm up.
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