Pumpkin Protein Balls (Easy No-Bake Recipe)

Pumpkin protein ball with white chocolate drizzle and chopped pecans held between two fingers, with more protein balls in the background.

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Pumpkin Protein Balls (Easy No-Bake Recipe)

These no-bake pumpkin protein balls combine pumpkin purée, almond butter, oat flour and protein powder with warm pumpkin pie spices and a white chocolate drizzle.

Prep Time15

Cook Time10

Course: Snack

Cuisine: American

Servings:

Calories: 101kcal

Author: Maria Lucey RD

Equipment

food processor for making oat flour, if you don't have one whole oats will work too

Ingredients

80 grams pumpkin purée ⅓ cup
125 grams smooth almond butter ½ cup
2-3 tablespoons maple syrup
100 grams whole-grain oat flour 1 cup
30 grams vanilla protein powder 1 scoop
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon table salt

For the topping

40 grams white chocolate chips ¼ cup
½ teaspoon coconut oil or olive oil
Finely chopped pecans optional

Instructions

Add the pumpkin purée, almond butter and 2 tablespoons maple syrup to a bowl. Stir until smooth.
Add the oat flour, protein powder, pumpkin pie spice, cinnamon and salt. Mix until a thick dough forms. If it feels too dry, add the remaining 1 tablespoon maple syrup.
If the mixture is too sticky to roll, add another 1–2 tablespoons oat flour. If it is too dry, add a little extra pumpkin purée or almond butter.
Divide the mixture into about 16 balls and roll between your hands.
Melt the white chocolate chips with ½ teaspoon coconut oil or olive oil until smooth, then drizzle over the balls.
Add finely chopped pecans if using, then refrigerate until the chocolate has set.

Notes

To make your own oat flour: Blend rolled oats in a blender or food processor until they have a fine, flour-like consistency.

Texture: Protein powders absorb liquid differently. If the mixture is too sticky to roll, add 1–2 tablespoons oat flour. If it is too dry, add a little extra pumpkin purée or almond butter.

Maple syrup: Start with 2 tablespoons and only add the third if the dough needs more moisture.

Storage:

Fridge: Store in an airtight container for up to 5 days.
Freezer: For up to 3 months

Nutrition calculation basis: Cronometer calculation is based on 16 servings and uses 2 tablespoons maple syrup, 40 grams white chocolate chips and ½ teaspoon olive oil. Optional pecans and the optional third tablespoon of maple syrup are not included.

Nutrition