These Vegan Pumpkin Protein Balls are a tasty and healthy snack! Made with pumpkin puree, oats, and nut butter, they’re packed with flavor and goodness.
They’re super easy to make—just mix, roll, and enjoy! I love having them on hand for a quick energy boost during the day. Plus, who doesn’t love pumpkin? 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is the star of these protein balls. It adds moisture and flavor. If you’re in a pinch, you can use homemade pumpkin puree or even butternut squash puree as a substitute.
Rolled Oats: Rolled oats give great texture. If you need gluten-free options, make sure to choose certified gluten-free oats. You could also use quick oats, but the texture will be slightly different.
Nut Butter: Almond or peanut butter provides healthy fats and flavor. Choose a brand without added sugars for a cleaner option. Sunflower seed butter works as a nut-free alternative.
Maple Syrup: This is the sweetener of choice, but agave nectar or brown rice syrup would work too. For a lower sugar option, try using mashed banana or dates blended into a paste.
Vegan Protein Powder: Depending on your taste, you can use vanilla or unflavored protein powder. If you don’t have any protein powder, consider adding more oats and flaxseed to boost nutrition.
How Do I Get the Right Texture for My Protein Balls?
Getting the texture just right is key to forming these protein balls. Here’s how:
- Start mixing your wet ingredients first until smooth. This makes it easier to blend in the dry ingredients.
- As you add oats and protein powder, monitor the stickiness. The mixture should hold together when pressed. If too wet, sprinkle in extra oats or flaxseed.
- Form the mixture into balls gently using your hands or a cookie scoop. This helps control size and shape.
- For an appealing coat, try rolling the balls in oats or pumpkin seeds. This adds a nice crunch and extra flavor.
- Refrigerate your balls for at least 30 minutes. This sets them up nicely and makes them easier to handle.
Feel free to tweak these ingredients based on what you like or have on hand—it’s all about making it your own!
How to Make Vegan Pumpkin Protein Balls
Ingredients You’ll Need:
For the Protein Balls:
- 1 cup canned pumpkin puree (unsweetened)
- 1 cup rolled oats (gluten-free if needed)
- 1/2 cup natural almond or peanut butter
- 1/4 cup maple syrup or agave nectar
- 1/4 cup ground flaxseed
- 1/2 cup vegan protein powder (vanilla or unflavored)
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup pumpkin seeds (pepitas), plus extra for rolling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and at least 30 minutes to chill. In total, you’re looking at around 40 minutes from start to finish. But don’t worry, most of that time is just waiting for them to firm up in the fridge!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, add the pumpkin puree, nut butter, and maple syrup. Stir them together until everything is smooth and creamy. This is the base of your protein balls, so take your time to make it nice and blended!
2. Add the Dry Ingredients:
Now it’s time to bring in the good stuff! Add in the rolled oats, ground flaxseed, protein powder, pumpkin pie spice, ground cinnamon, and salt to your wet mixture. Mix until everything is combined well, and you should see a lovely, thick batter forming.
3. Fold in the Pumpkin Seeds:
Carefully stir in the pumpkin seeds, making sure they are evenly spread throughout the mixture. The mixture should be sticky and easily hold together when you press it. If it feels too wet, sprinkle in a bit more oats or protein powder until it’s just right.
4. Shape the Balls:
Using your hands or a small cookie scoop, form the mixture into balls that are about 1 to 1.5 inches in size. If you want a little extra crunch, you can roll each ball in additional pumpkin seeds or oats.
5. Chill Out:
Place your protein balls on a plate or tray and pop them in the fridge for at least 30 minutes. This will help them firm up and make them easier to eat.
6. Store or Serve:
After chilling, enjoy your delicious Vegan Pumpkin Protein Balls! If you have leftovers, store them in an airtight container in the fridge for up to one week, or freeze them for longer-lasting snacks.
These tasty bites are perfect for a quick energy boost or a healthy snack throughout the day. Enjoy!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree instead of canned. Just roast or steam fresh pumpkin until soft, then blend it until smooth. Make sure to drain any excess moisture to avoid a soggy mixture.
What Can I Substitute for Flaxseed?
If you don’t have ground flaxseed, chia seeds can work as a great substitute. Use the same amount and mix 1 tablespoon of chia seeds with 2.5 tablespoons of water to form a gel before adding it to the recipe. Alternatively, you can use applesauce or mashed banana for moisture and binding.
How Should I Store These Protein Balls?
Store your Vegan Pumpkin Protein Balls in an airtight container in the fridge for up to one week. If you want to keep them longer, they can be frozen for up to 3 months. Just let them thaw in the fridge before enjoying!
Can I Customize the Flavor?
Definitely! You can add mix-ins like chocolate chips, dried fruits, or nuts to enhance flavor and texture. Feel free to adjust spices or even add a scoop of peanut butter for extra richness. Just be sure to keep the balance of wet and dry ingredients in mind!
