These Vegan Pumpkin Protein Balls are a tasty and healthy snack! Packed with pumpkin, oats, and nut butter, they are great for a quick boost of energy.
Making them is super easy—just mix everything, roll into balls, and chill. Perfect for those busy days when you need a little something extra to keep you going!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for this recipe. If you can’t find it, you can make your own by roasting and blending fresh pumpkin. Just be sure to puree until smooth!
Oats: Rolled oats add texture and nutrients. If gluten is a concern, opt for gluten-free oats. You can also use quick oats, but avoid instant oats as they won’t hold together as well.
Nut Butter: Almond butter adds a nice flavor, but peanut butter works great too! If you have nut allergies, try sunflower seed butter or a soy nut butter as a substitute.
Flaxseed/Chia Seeds: These seeds not only provide extra fiber but also act as a binder. If you don’t have either, you can use breadcrumbs or ground oats as a substitute, though the texture may differ slightly.
Sweetener: Maple syrup is my favorite for its flavor, but agave nectar or even a liquid stevia can be used if you’re looking for something lower in calories.
How Do I Form the Perfect Balls Without It Being Sticky?
Forming the protein balls can be tricky if the mixture is sticky. Here’s how to manage it:
- Make sure to thoroughly mix the dry ingredients with the wet ones; this helps with consistency.
- If the dough sticks to your hands, dampen your palms slightly with water or a bit of oil before rolling. This will prevent stickiness!
- If the mixture feels too wet, just add a bit more oats or protein powder until it reaches a workable consistency.
- Use a cookie scoop for even-sized balls. This makes the process easier and faster!
Vegan Pumpkin Protein Balls
Ingredients You’ll Need:
Main Ingredients:
- 1 cup canned pumpkin puree (unsweetened)
- 1 cup rolled oats (gluten-free if desired)
- 1/2 cup natural almond butter or peanut butter
- 1/4 cup ground flaxseed or chia seeds
- 1/4 cup maple syrup or agave nectar
- 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional Add-ins:
- 1/4 cup vegan protein powder (unflavored or vanilla)
- 2 tablespoons mini dairy-free chocolate chips or chopped nuts
How Much Time Will You Need?
This recipe will take about 10-15 minutes of preparation time and requires at least 1 hour to chill in the refrigerator. In total, you’ll be looking at around 1 hour and 15 minutes to enjoy these delicious bites!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large mixing bowl, combine the rolled oats, ground flaxseed or chia seeds, pumpkin pie spice, salt, and protein powder (if you’re using it). Stir well to evenly distribute all the dry ingredients. This helps ensure that every bite has a nice balance of flavors!
2. Add Wet Ingredients:
Now, add the pumpkin puree, nut butter, maple syrup (or agave nectar), and vanilla extract to the bowl with the dry ingredients. This is where the magic happens!
3. Combine Everything:
Mix all the ingredients together until they form a uniform and sticky dough. If it seems too wet, sprinkle in a little more oats or protein powder. On the flip side, if the mixture feels too dry, add a splash of plant-based milk or some extra pumpkin puree to bring it all together.
4. Fold in Extras:
If you’re using chocolate chips or nuts, fold them into the mixture now, giving it an extra yummy crunch!
5. Shape the Balls:
Using your hands or a small cookie scoop, form the mixture into 1- to 1.5-inch balls. If the dough sticks to your hands, dampen them slightly with water or oil to make it easier to roll.
6. Dusted Finish (Optional):
For a nice touch, you can roll each ball lightly in extra ground oats or protein powder, giving it a nice coating.
7. Chill Out:
Place the protein balls on a plate or baking sheet lined with parchment paper. Refrigerate them for at least 1 hour to set. This step is important as it will help them hold their shape!
8. Storage:
These protein balls can be stored in an airtight container in the refrigerator for up to one week or you can freeze them for longer storage. Just make sure to thaw before enjoying if they’re frozen!
9. Enjoy!
Serve chilled as a nutritious snack, or pop a few before or after your workout for a tasty boost of energy. Enjoy these little bites of deliciousness!
This recipe yields around 12 pumpkin protein balls depending on the size you choose.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you’re using fresh pumpkin, make sure to roast it until tender, then blend until smooth. Just ensure it’s not too watery, as the consistency should match that of canned pumpkin puree for best results.
How Do I Store Leftovers?
Store any remaining protein balls in an airtight container in the fridge for up to a week. They can also be frozen for longer shelf life. Just thaw them in the fridge before eating for optimal flavor and texture!
Can I Make These Balls Nut-Free?
Yes! To make a nut-free version, simply substitute the nut butter with sunflower seed butter or tahini. This will maintain the creamy texture and ensure they hold together well.
What If My Mixture Is Too Sticky?
If your mixture is too sticky to roll into balls, you can add a bit more oats or protein powder. Alternatively, dampening your hands with a little water or oil can help you form the balls without sticking.
