These gluten-free pumpkin protein balls are a tasty little treat! Packed with pumpkin, oats, and protein powder, they’re a great snack for energy.
I like to keep some in my bag for a quick pick-me-up. Plus, they taste like fall in every bite—who wouldn’t want that? 🍂
Key Ingredients & Substitutions
Gluten-Free Oats: These are the base of the recipe. Make sure they’re certified gluten-free to avoid cross-contamination. If you’re out of oats, ground almonds or almond flour can be a great alternative for a similar texture.
Pumpkin Puree: Use canned pumpkin puree, but make sure it’s pure, not the spiced pie filling. You can also use homemade pumpkin puree if you have fresh pumpkin on hand — just cook and blend it until smooth.
Nut Butter: Almond butter adds a nice flavor, but peanut butter works just as well. For a nut-free version, sunflower seed butter is a good substitute. Just keep in mind that flavors will shift a bit.
Sweetener: I like using honey for its taste, but maple syrup is a great vegan alternative. Adjust the amount based on your sweetness preference; you can use less if you prefer it less sweet.
Protein Powder: Any flavor of gluten-free protein powder will work, but vanilla complements the pumpkin nicely. If you want a different taste, chocolate protein powder can be delicious too!
How Do You Make Sure the Protein Balls Hold Together?
A common struggle is keeping protein balls from falling apart. To make sure they hold their shape, here are some tips:
- Mix well. Ensure all ingredients are combined thoroughly for a cohesive mixture.
- Chill first. If the mixture is sticky, refrigerating it for 10-15 minutes before rolling helps it firm up.
- Adjust as necessary. If the mix is still too wet, add more oats or even a little more protein powder until it’s moldable.
- Roll tightly. When shaping the balls, make sure to press firmly to create a good shape that will hold.
How to Make Gluten-Free Pumpkin Protein Balls
Ingredients You’ll Need:
Main Ingredients:
- 1 cup gluten-free oats
- 1/2 cup canned pumpkin puree (not pie filling)
- 1/4 cup natural almond butter or peanut butter
- 1/4 cup honey or maple syrup
- 1 scoop vanilla protein powder (gluten-free)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips or chopped dark chocolate (optional)
- Extra oats for rolling (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and an additional 30 minutes to chill in the fridge. In total, you’re looking at around 40 minutes from start to finish. This is a quick and nutritious snack to whip up any time!
Step-by-Step Instructions:
1. Mix the Base:
In a large mixing bowl, start by combining the canned pumpkin puree, almond butter (or peanut butter), and honey (or maple syrup). Stir them together well until the mixture is smooth and blended.
2. Add the Dry Ingredients:
Next, add in the vanilla protein powder, gluten-free oats, ground cinnamon, nutmeg, ginger, and salt. Mix everything together thoroughly until all the ingredients are fully incorporated and you have a thick mixture.
3. Incorporate Chocolate Chips:
If you want to add some sweetness and a bit of indulgence, fold in the mini chocolate chips or chopped dark chocolate. This step is optional but adds a nice touch!
4. Shape into Balls:
Now it’s time to form the protein balls! Using your hands, grab a small amount of the mixture and roll it into a ball about 1 inch in diameter. If the mixture feels too sticky, just pop it in the fridge for about 10-15 minutes to firm it up.
5. Optional Coating:
If you like, you can roll each ball in extra oats for a lovely texture and coating. This is entirely optional but adds a fun finishing touch!
6. Chill to Set:
Once shaped, place the protein balls on a plate or baking sheet and refrigerate them for at least 30 minutes. This will help them hold their shape and firm up.
7. Enjoy and Store:
After they’ve chilled, your pumpkin protein balls are ready to enjoy! Store the leftovers in an airtight container in the refrigerator for up to a week. Grab one anytime you need a nutritious snack!
This recipe yields about 12-15 protein balls, depending on how big you make them. Enjoy your scrumptious gluten-free, pumpkin-spiced energy bites! 🌟
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats in this recipe! They will give the protein balls a slightly different texture, but they will still hold together well. Just ensure they are gluten-free certified if needed.
What Can I Use Instead of Protein Powder?
If you don’t have protein powder on hand, you can substitute it with ground nuts, such as almond flour or finely ground flaxseed. Keep in mind that this will alter the nutritional profile slightly, and you may need to adjust the moisture in the mixture.
How Long Can I Store These Protein Balls?
The pumpkin protein balls can be stored in an airtight container in the fridge for up to one week. For longer storage, you can freeze them for up to three months — just make sure to separate them with parchment paper to prevent sticking!
Can I Add Other Mix-ins?
Absolutely! Feel free to customize your protein balls by adding nuts, seeds, dried fruit, or shredded coconut. Just be sure to adjust the dry ingredients slightly if you’re adding a lot of extra mix-ins to maintain the right consistency.
