Fall is in the air, and that means pumpkin spice everything! But instead of reaching for that sugary latte or processed snack, why not indulge in a healthy and delicious alternative? These Pumpkin Pie Protein Bites are packed with nutrients, flavor, and just the right amount of sweetness to satisfy your cravings.
These Pumpkin Spice Protein Balls are a fun healthy snack that you can keep in your freezer and grab whenever you’re craving something sweet or need a little extra protein boost for your next big workout! Hemp seeds, protein powder, oatmeal, and pecans contribute about 2.2 g protein per ball. These protein balls are approximately 90 calories each with 13.6 g of carbohydrates and 3.4 g of fat. I added some hemp seeds on top of the pumpkin spice protein balls for some extra crunch and more protein which is not calculated in above since its optional.
I used Naked Pea Chocolate Protein Powder in this recipe just because its what I had at home, but feel free to use your favorite!
In addition to being a delicious seasonal snack, they are so easy to make too! You can keep them in the freezer until you’re ready to eat without thawing them out first.
How To Make Pumpkin Spice Protein Balls
First, soak the dates in hot water for 10 minutes to soften. While the dates are soaking, you can toast your pecans in a skillet over medium heat for about 10 minutes or until they become fragrant and warm. Nuts can go from perfectly toasted to burnt very quickly so make sure to keep an eye on them,
Drain the water from the dates and pulse them in the food processor until they form small sticky chunks.
Then, add the remaining ingredients (rolled oats, pumpkin puree, maple syrup, hemp seeds, toasted pecans, pumpkin pie spice, vanilla extract, and salt to the food processor). Pulse until just combined, you make need to use a spatula to press the ingredients down in the food processor in between pulses.
Next, chill the mixture in the refrigerator for 30 minutes to an hour to firm up and make it easier to form the mixture into balls. Use a tablespoon, melon baller, or spoon to scoop out the mixture and roll it into small balls. I ended up making 20 balls after trying a little bit first (I couldn’t wait!).
Then, you can add some extra hemp seeds to coat the outside of the balls to give them some extra crunch and a small bump up in protein. Feel free to get creative with the toppings by using shredded coconut, chopped nuts, or even a sprinkle of cinnamon!
Freeze them in Tupperware containers in a single layer so they don’t freeze together. You can eat them directly out of the freezer without thawing them out first.
Ingredients in Pumpkin Spice Protein Balls
Pitted Medjool Dates: These soft, caramel-like dates act as a natural binder, holding the ingredients together and providing sweetness without refined sugar. They also contribute fiber and potassium for a nutritional boost.
Rolled Oats: These whole grains bring a satisfying chewiness and subtle nutty flavor to the protein balls. They’re a good source of fiber and complex carbohydrates, providing sustained energy.
Pumpkin Puree: This adds moisture and a delicate pumpkin flavor, along with a dose of vitamin A and fiber. Make sure to use plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
Maple Syrup: This natural sweetener complements the pumpkin pie spice and adds a touch of warmth. It also provides some antioxidants.
Hemp Seeds: These tiny seeds are packed with protein, healthy fats, and fiber. They contribute a slightly nutty flavor and a bit of texture to the protein balls.
Toasted Pecans: Toasting pecans enhances their rich flavor and provides a satisfying crunch. They’re a source of healthy fats and antioxidants.
Vegan Protein Powder: This is key for boosting the protein content, making the snack more filling and aiding in muscle health. Choose your favorite flavor to complement the other ingredients. I used chocolate, but vanilla and pumpkin spice would work as well.
Pumpkin Pie Spice: This blend of warm spices like cinnamon, ginger, nutmeg, and cloves delivers that quintessential fall flavor.
Vanilla Extract: A touch of vanilla extract enhances the overall flavor profile and adds warmth.
Salt: Just a pinch of salt balances the sweetness and brings out all the other flavors in the protein balls.
What You'll Love About Pumpkin Spice Protein Balls
- Healthy and Delicious: Made with wholesome ingredients like dates, oats, and pumpkin puree, these protein balls are packed with fiber and nutrients. Plus, the added protein powder gives them staying power to keep you feeling full and satisfied.
- Quick and Easy: No baking required! Simply blend the ingredients, chill, and roll into balls. It’s a recipe that even the most novice cook can master.
- Freezer-Friendly: Make a big batch and store them in the freezer for a grab-and-go snack anytime. Perfect for busy mornings, pre-workout fuel, or a healthy dessert.
- Perfect for Fall: Embrace the flavors of the season with the warm spices of pumpkin pie spice and a hint of vanilla.
Pumpkin Spice Protein Balls
Ingredients
- 1 cup pitted medjool dates
- 1/2 cup toasted pecans
- 1 cup rolled oats
- ¼ cup pumpkin puree
- ¼ cup maple syrup
- 1/4 cup hemp seeds
- 1/4 cup vegan protein powder
- 2.5 tsp pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ tsp salt
Instructions
- Soak the dates in hot water for 10 minutes to soften them.
- While the dates are soaking, toast the pecans in a skillet over medium heat and stir frequently for about 10 minutes or until the pecans are fragrant and hot to the touch. Pecans don’t change color much when toasted, so you can’t use that as an indicator.
- Drain the excess water from the dates and transfer to a food processor. Pulse until the dates are in small sticky chunks.
- Add the remaining ingredients (oats, pumpkin puree, maple syrup, hemp seeds, pecans, pumpkin pie spice, vanilla extract, and salt) to the food processor. Pulse until just combined. Don't over-process. You may need to use a spatula to press down the ingredients between pulses.
- Put the mixture in the refrigerator for 30 minutes to an hour. Once chilled, they will be easier to form into balls.
- Use a tablespoon, melon baller, or spoon to scoop out about 20 balls. Roll them in between clean or gloved hands to form into small balls.
- Optional: Pour some hemp seeds into a small bowl and dip the pumpkin date balls into the seeds to add a little extra crunch.
- Put the balls into tupperware containers in a single layer and put them in the freezer.
- You can eat them directly from the freezer or store them in the refrigerator.
Did you try this recipe?
If you made this Vegetable and Tofu Fried Brown Rice recipe, I would really appreciate it if you could comment and leave a rating below. You can also share a photo and tag me on Instagram @thesunshinevegankitchen. I would love to hear all about your experience. Thank you so much!
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