These tasty gluten-free pumpkin protein balls are a perfect snack! Packed with pumpkin, nut butter, and a sprinkle of spices, they are both healthy and fun to eat.
I love how easy they are to make! Just mix everything together, roll into balls, and enjoy a boost of energy anytime. Plus, they are great for sharing—if you can resist eating them all first! 😂
Key Ingredients & Substitutions
Rolled Oats: Make sure to use certified gluten-free oats if you’re avoiding gluten. They add great texture! You could use quick oats in a pinch, but I personally love the chewiness of rolled oats.
Pumpkin Puree: You can use canned pumpkin for its convenience or make your own from fresh pumpkin! Just steam or roast the pumpkin and blend until smooth. It’s a fun way to add freshness!
Nut/Seed Butter: Almond butter works well, but if you have allergies, sunflower seed butter or peanut butter would be excellent substitutions. Each will bring a different taste and character to the balls.
Protein Powder: I recommend vanilla for a nice flavor. If you prefer plant-based protein, look for pea or hemp protein. If you’re not into protein powder, simply increase the oats slightly.
Chocolate Chips: Mini chocolate chips jazz them up! You can skip them or replace them with dried fruit like raisins or chopped nuts for more texture and flavor.
How Do I Get the Right Texture for My Protein Balls?
The texture is crucial for making these pumpkin protein balls work! You want them to hold together and not be too sticky. Here are a few tips to ensure success:
- Mix the ingredients thoroughly until everything is well combined. If the mixture feels too wet, you can add a bit more oats or protein powder.
- Form the balls tightly, pressing the mixture between your hands. This helps them stick together better.
- Refrigerating them is key! It firms them up and makes them easier to grab and eat.
Remember, if they crumble a bit, just reshape them! They’ll still taste great!
Gluten-Free Pumpkin Protein Balls
Ingredients You’ll Need:
- 1 cup rolled oats (gluten-free)
- 1/2 cup pumpkin puree (canned or fresh)
- 1/2 cup natural almond butter (or any nut/seed butter)
- 1/4 cup maple syrup or honey
- 1/4 cup protein powder (vanilla or unflavored, gluten-free)
- 1/4 cup mini chocolate chips (dairy-free optional)
- 1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger)
- 1/2 tsp vanilla extract
- 2 tbsp shredded unsweetened coconut (plus extra for rolling)
- Pinch of salt
How Much Time Will You Need?
You’ll need about 15 minutes for preparation to mix everything together and roll out the protein balls. After that, chill them in the fridge for at least 30 minutes to help them set. So, in total, allow around 45 minutes from start to finish, but most of that is hands-off time while they chill!
Step-by-Step Instructions:
1. Combine Dry Ingredients:
In a large mixing bowl, combine the rolled oats, protein powder, pumpkin pie spice, shredded coconut, and a pinch of salt. This helps to evenly distribute all those yummy flavors before adding the wet ingredients.
2. Mix in Wet Ingredients:
Add the pumpkin puree, almond butter, maple syrup (or honey), and vanilla extract. Stir the mixture well until it’s all combined into a sticky dough. You want to make sure everything is evenly mixed so every bite is delicious!
3. Add Chocolate Chips:
Gently fold in the mini chocolate chips until they are mixed throughout the dough. These little bits of chocolate will add a lovely sweetness to each protein ball.
4. Form the Balls:
Using your hands or a small cookie scoop, form the mixture into bite-sized balls, about 1 to 1.5 inches in diameter. If the dough is a bit sticky, wet your hands slightly to make it easier to shape.
5. Roll in Coconut (Optional):
If you like, roll each ball in extra shredded coconut to give them a nice coating. This adds a bit more flavor and a fun texture!
6. Chill the Balls:
Place the protein balls on a tray or plate and refrigerate them for at least 30 minutes to help them set. This makes them easier to grab and enjoy later!
7. Store or Enjoy:
Once chilled, store the pumpkin protein balls in an airtight container in the refrigerator for up to one week. You can also freeze them for longer storage; just make sure they’re well-sealed!
Enjoy these delicious, nutrient-packed pumpkin protein balls as a quick gluten-free snack or a post-workout energy bite! They’re sure to brighten your day!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin can add a great flavor. Just roast or steam the pumpkin until tender, then blend it until smooth before measuring for the recipe. It’s a fantastic way to use seasonal pumpkins!
How Can I Make These Protein Balls Vegan?
To make these protein balls vegan, simply replace honey with maple syrup, which is already in the recipe. Additionally, ensure your protein powder is plant-based and check that the chocolate chips are dairy-free.
What if My Mixture is Too Sticky to Form Balls?
If the mixture is too sticky, try adding a bit more rolled oats or protein powder until it reaches a manageable consistency. You can also refrigerate it for a short time to help it firm up before rolling into balls.
How Should I Store Leftovers?
Store leftover pumpkin protein balls in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage—just label them with the date and enjoy them later!
