Description
Pumpkin has been a nutritional powerhouse for centuries, originally cultivated by Native Americans who recognized its incredible shelf life and versatility. Today, we’re blessed with easy access to pure pumpkin puree year-round, making these protein-packed treats a possibility whenever cravings strike.
Ingredients
Base Ingredients:
- 1 cup old-fashioned rolled oats
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 1/3 cup natural almond butter or peanut butter
- 1/4 cup pure maple syrup
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch of sea salt
Mix-ins & Texture:
- 1/4 cup mini dark chocolate chips (optional)
- 2 tablespoons chia seeds or ground flaxseed
- 2 tablespoons coconut flour (for binding)
Substitution Options:
- Nut-free: Replace almond butter with sunflower seed butter or tahini
- Vegan: Use plant-based protein powder and ensure chocolate chips are dairy-free
- Sugar-free: Substitute maple syrup with sugar-free syrup or mashed banana
- Gluten-free: Ensure oats are certified gluten-free
- Lower carb: Replace some oats with additional protein powder and almond flour
Instructions
Start by gathering a large mixing bowl and measuring all your ingredients. Room temperature ingredients blend more easily, so if your almond butter is thick, give it a quick 10-second microwave pulse to soften. This small step makes mixing effortless and ensures smooth, evenly distributed flavors throughout your protein balls.
In your large bowl, whisk together the oats, protein powder, coconut flour, cinnamon, nutmeg, ginger, and sea salt. This dry mixture creates the foundation for your energy bites, and whisking prevents any protein powder clumps from forming. The aroma of those warm spices will immediately transport you to autumn bliss.
In a separate smaller bowl, stir together the pumpkin puree, almond butter, maple syrup, and vanilla extract until completely smooth. The mixture should be glossy and well-combined. If your almond butter was particularly thick, this step ensures everything incorporates beautifully before meeting the dry ingredients.
Pour the wet mixture over the dry ingredients and stir with a sturdy spoon or rubber spatula until a cohesive dough forms. The mixture should hold together when squeezed but not be overly wet. If it seems too sticky, add an extra tablespoon of coconut flour. If too dry, add a teaspoon of maple syrup or a small amount of plant milk.
Fold in the chia seeds and chocolate chips if using. These additions provide delightful texture contrast – the chia seeds add a subtle crunch while chocolate chips deliver bursts of indulgent sweetness. Distribute them evenly throughout the mixture for consistent flavor in every bite.
Cover the bowl with plastic wrap and refrigerate for 15-20 minutes. This chilling step is essential – it firms up the mixture, making rolling into neat balls much easier and preventing sticky fingers. Use this time to clean your workspace and prepare a storage container.
Using clean hands or a small cookie scoop, portion the mixture into tablespoon-sized amounts and roll between your palms into smooth balls. If the mixture sticks to your hands, lightly dampen them with water. Aim for uniform sizes so they look professional and provide consistent portion control.
Place the rolled balls on a parchment-lined plate or directly into your storage container. Refrigerate for another 15 minutes to firm up completely. This final chill ensures they hold their shape perfectly and develop the ideal chewy-yet-firm texture that makes these protein balls so satisfying.
Nutrition
- Calories: 85-95
- Sugar: 4-5 grams (naturally occurring)
- Fat: 4-5 grams
- Carbohydrates: 8-10 grams
- Fiber: 2-3 grams
- Protein: 4-5 grams