These Gluten-Free Pumpkin Protein Balls are a tasty snack packed with spice and energy! Made with pumpkin puree, oats, and protein powder, they’re soft and chewy.
They’re perfect for a little pick-me-up during the day or after a workout. I love popping a few in my bag for a quick, healthy treat. Who knew being healthy could taste so good? 🎃
Key Ingredients & Substitutions
Gluten-Free Rolled Oats: These oats give the protein balls a chewy texture. If you don’t have rolled oats, quick oats can work, but avoid instant oats as they are too soft.
Pumpkin Puree: You can use canned pumpkin puree for convenience, or make your own by roasting fresh pumpkins. If you’re in a pinch, applesauce can be a good substitute for moisture.
Nut Butter: Almond butter is my favorite for this recipe, but you can easily switch to peanut butter, sunflower seed butter (great for nut allergies), or cashew butter. Each adds a different flavor and texture!
Protein Powder: Vanilla protein powder enhances the flavor, but feel free to use unflavored or any plant-based option you like. If you don’t have protein powder, increase the oats a bit to balance consistency.
Pumpkin Pie Spice: This blend gives warm fall flavor. If you don’t have it, mix cinnamon, nutmeg, and ginger for a quick homemade version.
Coconut Rolling: Shredded coconut is optional but adds a nice touch. If you want a nut-free option, you could skip it or roll in crushed nuts or seeds instead!
How Do You Ensure Your Protein Balls Hold Together?
The sticky dough is key for rolling perfect protein balls. If it’s too wet or crumbly, your balls will fall apart. Here’s how to troubleshoot:
- Mix the ingredients until they are well combined; this helps with sticking.
- If too wet, add a few more gluten-free oats. They absorb moisture and help create a solid base.
- If too dry, add more pumpkin puree or nut butter. This extra moisture helps hold everything together.
- Always refrigerate the balls for at least 30 minutes before eating. This sets the shape and makes them easier to handle.
Remember, finding the right balance of wet and dry will make all the difference, so adjust as needed, and you’ll be rolling perfect balls in no time!
Gluten-Free Pumpkin Protein Balls
Ingredients You’ll Need:
- 1 cup gluten-free rolled oats
- 1/2 cup pumpkin puree (canned or fresh)
- 1/2 cup almond butter or other nut butter
- 1/4 cup honey or maple syrup
- 1/4 cup pumpkin seeds
- 1/4 cup protein powder (vanilla or unflavored)
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips or dried cranberries (optional)
- Unsweetened shredded coconut for rolling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 30 minutes to chill in the refrigerator. In total, you’re looking at about 45 minutes to have these delicious snacks ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, combine the gluten-free rolled oats, protein powder, pumpkin pie spice, and pumpkin seeds. Stir everything together until well mixed. This forms the base of your protein balls, and it’s important to get the dry ingredients blended nicely!
2. Add the Wet Ingredients:
Next, add the pumpkin puree, almond butter, honey (or maple syrup), and vanilla extract to the bowl with the dry ingredients. Mix everything together until a sticky dough forms. If you feel the mixture is too wet, simply add a few more oats to help absorb the moisture. Conversely, if it feels too dry, add a bit more pumpkin puree or nut butter to reach the perfect consistency.
3. Incorporate Add-Ins:
If you’re using mini chocolate chips or dried cranberries, fold them into the mixture now. This adds a fun and sweet burst of flavor that complements the pumpkin!
4. Roll Into Balls:
Using your hands, take about 1 to 2 tablespoons of the dough and roll it into a ball. Repeat this process until all the dough is used up. For an extra touch, you can roll each ball in shredded coconut to give them a coconut coating!
5. Chill and Store:
Place the protein balls on a tray and pop them into the refrigerator for at least 30 minutes. This helps them to firm up and makes them easier to eat. Once they are chilled, transfer them to an airtight container. They can be stored in the fridge for up to a week—if they last that long!
Enjoy your gluten-free pumpkin protein balls as a wholesome snack or a boost of energy anytime you need it! Happy munching! 🎉
Can I Use a Different Nut Butter?
Absolutely! While almond butter is delicious, feel free to use peanut butter, cashew butter, or sunflower seed butter as alternatives. Each will give a slightly different flavor but will work well in the recipe!
How Can I Make These Vegan?
To make these protein balls vegan, simply replace honey with maple syrup or agave nectar. All other ingredients are typically vegan-friendly!
What’s the Best Way to Store These Protein Balls?
Store the protein balls in an airtight container in the refrigerator for up to a week. If you want them to last longer, you can freeze them for up to 3 months. Just thaw them in the fridge before eating!
Can I Make This Recipe Without Protein Powder?
Yes! If you don’t have protein powder, you can simply increase the amount of oats slightly to keep the consistency right. You could also consider adding ground nuts or seeds for extra nutrition!
