These pumpkin spice protein balls are a perfect fall snack to make when you’re craving a pumpkin spice latte between your cheat days 🙂
Ingredients used to make this
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Protein Powder – You can use any protein powder for this, but I found that whey protein tends to produce gummier results. I used a vanilla plant-based protein powder, like this one below.
- Coconut Flour – Packed with fiber and nutrients, you can’t forget about this gluten-free, wheat free and grain-free ingredient. Coconut flour is great for those allergic to gluten and wanting a low-carb option. While it’s called coco-nut it’s actually nut-free because this flour is made from coconut flesh (which is a fruit, not a nut) that’s been dried and then grind into small flour particles. Coconut flour feels and looks similar to grain flour, and also it has a very mild taste. Here is a brand of coconut flour I like to use.
- Pumpkin puree – I used canned pumpkin puree, which you can find in the baking aisle.
More Pumpkin Recipes
How to Make
Pumpkin Spice Protein Balls
Mix all ingredients together in a bowl
Roll the batter into tablespoon-sized balls, refrigerate for 15 minutes to set. Note: I find that it’s best to use my hands to mix the dough because it takes some kneading and pressing to get the dough to come together.
Optional: melt chocolate chips in the microwave in 20 second bursts until melted, stirring in between. Stir in chocolate hazelnut spread. Dip the protein balls into the chocolate and then set them on a clean parchment paper. Sprinkle cinnamon powder on top, and let the chocolate set before serving.
Recipe Variations and Optional Add Ins:
- Feel free to experiment with natural flavoring / extracts. Add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts
How to Make this Healthier
- Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition. Even better, add a tablespoon of ground flaxseed, hemp seeds, or chia seeds.
- Ditch the chocolate covering. These protein balls are still soft and delicious without this extra step!
How to Store
- Store these protein balls covered in the fridge for up to 3-5 days.
- Coconut flour and protein powders are all very different depending on brands, so if you find that the dough is too soft, add more coconut flour; if the dough is too thick, add a teaspoon or more of water, honey or liquid sweetener of choice.
More Energy Bite Recipes
Pumpkin Spice Protein Balls
- 2 T protein powder
- 2 T coconut flour
- 4 T pumpkin puree canned
- 1 tsp cinnamon
- 1/4 cup chocolate chips of choice
- 2 Tbsp chocolate hazelnut spread such as Nutella or Nutiva
- Mix all ingredients together except the chocolate and chocolate spread. Add more coconut flour (only a teaspoon at a time) if the dough is too soft, add a teaspoon or more of water, or almond milk if the dough is too thick****
- Roll the batter into tablespoon sized balls, refrigerate for 15 minutes to set**
- Optional: melt chocolate chips in the microwave in 20 second bursts until melted, stirring in between. Stir in chocolate hazelnut spread. Dip the protein balls into the chocolate and then set them on a clean parchment paper. Sprinkle cinnamon powder on top, and let the chocolate set before serving.
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