These tasty Paleo Pumpkin Protein Balls are the perfect little bites of energy! Made with pumpkin puree, nut butter, and a mix of seeds, they’re healthy and full of flavor.
Getting a boost in the middle of the day has never been this fun! I love to snack on them before workouts or as a sweet treat. Plus, they’re super easy to make—just mix, roll, and enjoy!
Key Ingredients & Substitutions
Pumpkin Puree: Fresh pumpkin puree is great, but canned pumpkin makes this recipe super quick. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which has added sugars and spices.
Nut Butter: I love almond butter for a creamy texture, but you can use peanut butter or sunflower seed butter if you prefer. If you’re nut-free, sunflower seed butter is a great alternative!
Almond Flour: Almond flour gives these balls a lovely texture and flavor. If you need a substitution, you can use coconut flour, but you’ll need less of it—start with about half the amount as it absorbs more moisture.
Sweeteners: Maple syrup is my favorite for its rich flavor, but honey can work well too. You can also try coconut nectar or agave syrup if you’re looking for different options.
Oats: Rolled oats are a key ingredient for body and texture. If you’re gluten-free, make sure to get gluten-free oats. Additionally, you can use quick oats, but they will create a different texture.
What’s the Easiest Way to Form the Balls?
Forming the balls can be tricky if the mixture is too sticky. Make sure to chill it for about 30 minutes first. This helps the fats set up and makes rolling easier.
- To make rolling easier, wet your hands slightly with water before scooping the mixture. This prevents sticking.
- Scoop out about a tablespoon of dough and roll it into a ball, adjusting the size to your liking.
- For a fun twist, after rolling, roll the balls in shredded coconut or some cocoa powder for added flavor.
- Store your formed balls in the fridge or freezer. They’ll be much easier to snack on when chilled!
How to Make Paleo Pumpkin Protein Balls
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup almond flour or finely ground almond meal
- 1/2 cup rolled oats (use gluten-free oats if preferred)
- 1/4 cup almond butter or any natural nut butter
- 1/4 cup pure maple syrup or raw honey
- 2 tbsp chia seeds or flaxseeds
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 tsp vanilla extract
- Pinch of sea salt
- 1/4 cup mini dark chocolate chips or cacao nibs (optional)
- Shredded coconut flakes for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus an additional 1 to 2 hours for chilling. The chilling step is important as it helps the protein balls firm up, making them easier to eat!
Step-by-Step Instructions:
1. Mix the Base:
In a large mixing bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla extract. Use a spatula or a hand mixer to mix these ingredients together until you have a smooth, creamy mixture.
2. Combine Dry Ingredients:
Next, add the almond flour, rolled oats, chia seeds, pumpkin pie spice, and a pinch of sea salt into the bowl. Stir well until everything is fully combined and you have a sticky dough. This is where the magic happens!
3. Add Extra Goodies:
If you’d like, fold in the mini dark chocolate chips or cacao nibs. This adds a lovely chocolatey taste to the protein balls, and they’ll be a delightful surprise!
4. Chill the Mixture:
Cover the bowl with plastic wrap or a lid, and place it in the refrigerator for about 30 minutes. This step is key because it firms up the mixture, making it easier to roll into balls later.
5. Shape the Balls:
After chilling, take the mixture out of the fridge. Using your hands, scoop out small portions (about a tablespoon) and roll them into 1-inch balls. You can adjust the size depending on your preference. If the mixture is still too sticky, wet your hands slightly with water to help with rolling.
6. Garnish (Optional):
If you want to add a little flair, gently press some shredded coconut flakes onto the surface of each ball for extra flavor and decoration!
7. Set and Store:
Place the formed protein balls on a plate or in an airtight container. Refrigerate them for at least 1 hour to allow them to set. Once they are firm, you can enjoy them right away or store them in the fridge for up to a week, or freeze them for longer storage!
Enjoy your healthy, nutritious Paleo Pumpkin Protein Balls as a delicious energy-boosting snack!
Can I Use Different Types of Nut Butter?
Absolutely! While almond butter works well, you can substitute it with peanut butter, cashew butter, or sunflower seed butter if you’re looking for a nut-free option. Just keep in mind that each nut butter has its own flavor profile, which may slightly alter the taste of the protein balls.
How Long Do These Protein Balls Last?
In an airtight container in the refrigerator, these Paleo Pumpkin Protein Balls can last up to one week. If you want to store them longer, you can freeze them for up to 3 months. Just thaw them in the fridge overnight before enjoying!
Can I Add Other Mix-Ins?
Definitely! Feel free to get creative—consider adding chopped nuts, dried fruit, or seeds like pumpkin or sunflower seeds for added texture and flavor. Just adjust the dry ingredient ratios if the mixture becomes too wet!
Is It Necessary to Chill the Mixture Before Rolling?
Chilling the mixture is highly recommended as it helps the fat solidify, making it easier to roll into balls. If you skip this step, the dough might be too sticky and difficult to shape. However, if you’re short on time, you can still roll them without chilling but may find it a bit trickier!
