These pumpkin protein balls were made pretty much just for my pumpkin-loving husband. I have never ever met anyone so obsessed with pumpkin pie than him. And after just one bite of these protein balls he said, “WOW these taste like PUMPKIN PIE!!!” and continued to eat the entire batch in two days… good thing they’re healthy, high in protein, and packed with collagen!
Also, lucky for my husband, his birthday is coming up! SO fitting that the man obsessed with pumpkin has a birthday in October. This year, he’s getting another batch (ehhh maybe a double bath) or these pumpkin protein balls, my gluten-free pumpkin coffee cake, and maybe even a healthy pumpkin spice latte if I’m feeling really generous. Happy almost birthday, my love!
Why You’ll Love This Recipe
These pumpkin protein balls are an easy, healthy snack packed with protein, perfect for on-the-go fuel or a post-workout boost. They’re made with just six simple ingredients, are naturally gluten-free, and can easily be adapted to fit various dietary needs, like being vegan or low carb.
What You Need to Make Pumpkin Protein Balls
- Cashew Butter (or any nut/seed butter): Acts as the base of the recipe, adding creaminess, richness, and healthy fats.
- Pumpkin Purée: Brings moisture and that classic fall flavor, while adding a dose of fiber and vitamins.
- Almond Flour: Provides structure while keeping the recipe gluten-free and low in carbs.
- Collagen Powder or Protein Powder: Boosts the protein content, but can be replaced with almond flour if you prefer. I use and love this collagen powder in my recipes!
- Maple Syrup: Naturally sweetens the mixture without refined sugars.
- Pumpkin Pie Spice: Adds the warm, cozy flavors of fall, making these protein balls irresistible.
Does Any Nut Butter Work?
Yes! While cashew butter is recommended for its creamy texture, any nut or seed butter—like almond, peanut, or sunflower seed butter—can be used as a substitute, making this recipe highly customizable.
What Collagen or Protein Powder Do You Use?
You can use unflavored collagen powder, any vanilla protein powder, or even extra almond flour for a protein powder-free option. Choose a protein powder that fits your dietary needs and flavor preferences.
Storage Tips
Store these pumpkin protein balls in an airtight container in the fridge for up to a week, or in the freezer for up to a month. Simply grab one from the freezer and enjoy!
Switch Up The Flavors of These Pumpkin Protein Balls
You can switch out the pumpkin puree for mashed banana or add mix-ins like chocolate chips, dried cranberries, or chia seeds for extra texture and flavor.
Adjust This Recipe to Your Dietary Needs
- Vegan: Use a plant-based protein powder and ensure your nut butter is dairy-free.
- Nut-Free: Replace the almond flour with coconut flour or oat flour, and use sunflower seed butter in place of the cashew butter.
- Low Sugar: Opt for a low-sugar protein powder or reduce the amount of maple syrup.
Pumpkin Protein Balls
Ingredients
- 1/2 cup cashew butter or any nut/seed butter
- 1/4 cup pumpkin puree
- 1 cup almond flour
- 2 scoops unflavored collagen powder or protein powder, or an additional 1/4 cup of almond flour
- 3 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
Instructions
- Add all ingredients to a bowl and mix well until fully combined.
- Scoop energy bites with a medium sized cookie scoop and arrange the scoops onto a plate. Transfer the plate to the freezer for at least 20 minutes, or until they firm up a bit.
- Remove the plate from the freezer and rolls the scoops into balls with your hands. Drizzle with melted white chocolate, enjoy right away, or store in the freezer for later on!
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