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Spiced Pumpkin Protein Balls

Pumpkin Protein Balls

Delicious and easy no-bake energy balls packed with pumpkin, protein, and warm spices. A perfect healthy grab-and-go snack for meal prep, ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 305
Ingredients Method Notes

Ingredients
  

  • 150 g rolled oats use gluten-free certified if needed
  • 80 g vanilla protein powder
  • 120 g smooth almond butter or other nut/seed butter
  • 125 g pumpkin purée canned, 100% pure pumpkin
  • 80 g pitted Medjool dates finely chopped or blended
  • 60 ml pure maple syrup
  • 2 tbsp chia seeds
  • 1 tsp pumpkin pie spice or ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg
  • ½ tsp pure vanilla extract
  • ¼ tsp fine sea salt
  • Optional: 50g mini dark chocolate chips or finely chopped walnuts
  • Genuine Flavour: You get a lovely authentic pumpkin taste, beautifully complemented by the warm spice trio of cinnamon, ginger, and nutmeg. The dates and maple syrup add a deep, natural sweetness that doesn't overwhelm the palate.
  • Ready in Under an Hour: With only 15 minutes of active prep time and 30 minutes of chilling you can have a batch of these energy balls ready for the week ahead without much fuss.
  • Flexible Recipe: This recipe is a brilliant base for customisation. You can swap the almond butter for cashew or peanut butter use different types of protein powder, or add in extras like mini dark chocolate chips or finely chopped pecans for more texture.
  • Great for Meal Prep: They work wonderfully for making on a Sunday afternoon to have on hand for the entire week. They're a brilliant grab-and-go breakfast a mid-afternoon pick-me-up, or a healthy post-workout snack.
  • Family Tested: My kids who are usually suspicious of anything with 'protein' in the title, absolutely adore these. They call them 'pumpkin spice treats' and happily take them in their school lunchboxes.

Method
 

  1. Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, vanilla protein powder, chia seeds, pumpkin pie spice, and sea salt. Whisk everything together until it's evenly distributed. This ensures you get a little bit of spice in every single bite.
  2. Prepare Wet Ingredients: In a separate bowl or a food processor, combine the almond butter, pumpkin purée, chopped Medjool dates, maple syrup, and vanilla extract. If using a food processor, pulse until the dates are broken down and the mixture is relatively smooth. If mixing by hand, ensure the dates are chopped very finely before you begin.
  3. Mix Together: Pour the wet pumpkin mixture into the bowl with the dry ingredients. Use a sturdy spatula or wooden spoon to mix everything together. It will be thick and sticky, so keep mixing until no dry spots remain and a cohesive dough forms. If you're adding chocolate chips or nuts, fold them in now.
  4. Chill the Dough: This step is key! Cover the bowl and place it in the refrigerator for at least 30 minutes. Chilling makes the mixture much less sticky and far easier to roll into balls. Don't be tempted to skip it!
  5. Roll the Balls: Once chilled, take the bowl out of the fridge. Use a small cookie scoop or a tablespoon to portion out the dough. What works best for me is using my hands, slightly dampened with water, to roll each portion into a smooth, compact ball about 2-3 cm in diameter.
  6. Store and Enjoy: Place the finished pumpkin protein balls in an airtight container. You can enjoy them straight away, but I find their flavour and texture is even better after they've settled in the fridge for another hour.

Notes

Store in an airtight container in the refrigerator. The flavor and texture improve after chilling for an additional hour.