These gluten-free pumpkin protein balls are perfect little bites of autumn! Packed with creamy pumpkin, nut butter, and protein, they’re sweetened naturally, making them a tasty snack.
I love grabbing a couple of these for an easy snack or post-workout pick-me-up. Who doesn’t enjoy a healthy treat that tastes like pumpkin pie? 🎃✨
Key Ingredients & Substitutions
Gluten-Free Rolled Oats: These oats are essential for texture and binding. If you’re out of oats, you can use ground almond meal or gluten-free flour as a substitute. Just adjust the moisture level accordingly.
Pumpkin Puree: Canned pumpkin puree is my go-to for convenience, but if you have fresh pumpkin, you can roast and puree it. Both options work well!
Nut Butter: Almond butter adds a lovely flavor, but peanut butter or sunflower seed butter also works if you have nut allergies. Choose a natural variety without added sugars for the best taste.
Sweetener: Maple syrup gives a nice flavor; however, honey is a great substitute if you’re not vegan. If you want to reduce sugar, consider using a sugar-free syrup.
Protein Powder: I prefer vanilla protein powder for flavor, but feel free to use whatever you have on hand. If you want a plant-based option, check for pea or brown rice protein.
How Do I Ensure My Protein Balls Stick Together?
The key to keeping these protein balls from falling apart is to maintain balance in your mixture. If it feels too dry, add a bit more nut butter or pumpkin puree; if it’s too wet, add more oats or protein powder. Here’s how to get that perfect consistency:
- Make sure to stir the wet ingredients thoroughly before adding the dry ones.
- Mix until the sticky texture forms. Test with your hands to see if you can roll a ball without it crumbling.
- After forming the balls, chill them to help them firm up even more; this also enhances flavors.
How to Make 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 natural almond butter or peanut butter
- 1/4 cup maple syrup or honey
- 1 scoop vanilla or unflavored protein powder (plant-based or whey)
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- 1/2 tsp vanilla extract
- 1/4 cup mini dark chocolate chips (optional)
- Pinch of salt
- Optional garnish: shredded coconut or extra oats for rolling
Time Needed:
This tasty treat requires about 10 minutes of prep time, plus at least 30 minutes to chill in the fridge. A quick and easy recipe to whip up anytime you’re craving a healthy snack!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a mixing bowl, combine the pumpkin puree, nut butter, maple syrup (or honey), and vanilla extract. Stir everything together until the mixture is smooth and creamy. This will be the base of your protein balls.
2. Combine the Dry Ingredients:
Add the gluten-free rolled oats, protein powder, pumpkin pie spice, and a pinch of salt to the bowl. Mix until everything is sticky and well combined. The goal is to create a mixture that you can form into balls easily.
3. Add Chocolate Chips:
If you’re using mini dark chocolate chips, now is the time to gently fold them into your mixture. This step adds a delightful touch of sweetness and richness!
4. Shape the Balls:
Using your hands or a small cookie scoop, take portions of the mixture and roll them into bite-sized balls, about 1 inch in diameter. If the mixture sticks to your hands, keep your hands slightly moistened or dust your hands with a little more oats.
5. Garnish (Optional):
If you’d like, roll the balls in shredded coconut or extra oats for an appealing texture and flavor enhancer.
6. Chill:
Place the formed balls on a tray and refrigerate them for at least 30 minutes. This helps them firm up, so they’re easier to enjoy on the go.
7. Store Your Treats:
Once chilled, you can store the pumpkin protein balls in an airtight container in the fridge for up to one week. They can also be frozen for longer storage, making them perfect for meal prep!
Enjoy your delicious gluten-free pumpkin protein balls as a healthy snack or quick energy boost whenever you need it! 🍂🍁
Can I Use Other Nut Butters Besides Almond Butter?
Absolutely! You can substitute almond butter with peanut butter, sunflower seed butter, or any nut butter of your choice. Just make sure it’s natural and smooth for the best texture.
How Can I Make These Vegan?
To make these pumpkin protein balls vegan, simply use maple syrup as the sweetener, and ensure you use a plant-based protein powder. Additionally, check that your nut butter is free from animal products.
Can I Omit the Protein Powder?
Yes, you can omit the protein powder if you prefer, but it may slightly alter the texture and protein content. To maintain a good consistency, consider adding more oats or nut butter if needed.
What’s the Best Way to Store These Protein Balls?
Store the pumpkin protein balls in an airtight container in the fridge for up to one week. For longer storage, you can freeze them for up to three months. Just thaw them in the fridge before enjoying!
