Pumpkin Spice Protein Balls
These no-bake pumpkin spice protein balls combine rolled oats, creamy peanut butter, pumpkin puree, vanilla protein powder, warm fall spices, and mini chocolate chips. They are an easy make-ahead snack for busy teenagers and families.
Yield: 16 serving
Calories: 236cal
Equipment
- large mixing bowl
- Rubber spatula or sturdy spoon
- Measuring cups and spoons
- wax paper
- Large plate or small baking sheet
Materials
- 1&1/2 cups rolled oats
- ½ cup pumpkin puree
- ¾ cup creamy peanut butter
- ⅓ cup mini semisweet chocolate chips
- 2 tbsp honey
- 1 tsp vanilla extract
- 2 tsp sesame seeds
- 2 scoops vanilla plant-based protein powder 46 grams
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 dash sea salt (about 4–5 shakes)
Instructions
- Mix the pumpkin puree and creamy peanut butter in a large bowl until smooth and evenly combined.
- Add the honey, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, cloves, and sea salt. Stir until thoroughly combined.
- Stir in the vanilla protein powder. The mixture will noticeably thicken as the protein powder absorbs some of the moisture.
- Fold in the rolled oats, mini chocolate chips, and sesame seeds until evenly distributed.
- The mixture should be thick, slightly sticky, and firm enough to hold together when pressed.
- Portion and roll the mixture into approximately 15–16 one-inch balls.
- Arrange the protein balls in a single layer on a wax paper-lined plate or baking sheet. Refrigerate for at least 1 hour, or until firm.
- Transfer the chilled protein balls to a zip-top bag or airtight container and store them in the refrigerator.
Nutrition
Calories: 236cal | Carbohydrates: 28g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 8mg | Sodium: 67mg | Potassium: 234mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1195IU | Vitamin C: 0.4mg | Calcium: 49mg | Iron: 2mg