These Paleo Pumpkin Protein Balls are a tasty treat packed with all the goodness of pumpkin and protein! They’re simple to make, using just a few healthy ingredients.
They’re perfect for a quick snack or post-workout boost. I love to keep a batch in my fridge so I can grab one whenever I’m craving something sweet (and nutritious) throughout the day!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is the star here. Make sure it’s not sweetened or spiced. If fresh pumpkin is available, feel free to roast and puree it yourself—just ensure you use the right kind!
Almond Flour: Almond flour gives these protein balls a great texture. If you’re nut-free, try sunflower seed flour or oat flour instead, but note the taste will change slightly.
Nut Butter: Almond butter is my go-to for creaminess and flavor, but any nut or seed butter works—try peanut butter or sunflower seed butter for a different twist!
Protein Powder: Using plant-based protein powder keeps it paleo. If you don’t have any protein powder, you could increase the almond flour for consistency, though it may not be as protein-rich!
Sweeteners: Maple syrup is my favorite for its flavor, but honey or agave syrup can substitute. Adjust according to your taste preference—use less for a lower sweetness!
How Can I Ensure My Pumpkin Protein Balls Hold Together?
Getting the right texture is essential, so let’s focus on how to achieve it. After mixing the wet and dry ingredients, you can tweak the consistency as needed.
- When adding the dry ingredients, go slowly. You want a dough-like texture, not too dry or wet.
- If the mixture feels too sticky, add a tablespoon more almond flour or oats and mix again.
- If it’s crumbly or too dry, add a bit of pumpkin puree or nut butter until it comes together.
Once rolled into balls, chilling them in the fridge allows them to firm up, making them easy to grab on the go!
Paleo Pumpkin Protein Balls
Ingredients You’ll Need:
Main Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup almond flour
- 1/2 cup rolled oats (gluten-free if needed)
- 1/2 cup natural almond butter or any nut butter
- 2-3 tbsp pure maple syrup or honey (adjust sweetness as needed)
Mix-Ins:
- 1/4 cup pumpkin seeds, chopped (optional)
- 1/4 cup dark chocolate chips (dairy-free for paleo)
- 1/4 cup protein powder (preferably paleo-friendly plant-based or collagen)
- 1 tbsp chia seeds or flaxseeds (optional)
Flavoring:
- 1 tsp pumpkin pie spice or cinnamon
- 1 tsp vanilla extract
- Pinch of sea salt
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time and an additional 30 minutes of chilling in the refrigerator. In total, you’re looking at around 45 minutes before you can enjoy these tasty little bites!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, add the pumpkin puree, almond butter, maple syrup (or honey), and vanilla extract. Use a spatula or a whisk to stir everything together until it’s smooth and creamy. This step is essential for blending the flavors nicely before moving on to the dry ingredients!
2. Prepare the Dry Ingredients:
In a separate bowl, combine the almond flour, rolled oats, protein powder, pumpkin pie spice, and a pinch of sea salt. Stir this together to make sure all the dry ingredients are well mixed. This will help ensure an even distribution of flavors in your protein balls.
3. Combine Everything Together:
Gradually add the dry ingredient mixture to the wet ingredients, stirring as you go. The goal is to create a dough-like consistency. It should come together nicely, but don’t worry if it seems a bit sticky at first. That’s normal!
4. Add Mix-Ins:
Now it’s time to fold in the optional pumpkin seeds, chia seeds (if you’re using them), and chocolate chips. This is where you can customize your protein balls. Mix gently until everything is evenly distributed.
5. Adjust Texture If Needed:
If the mixture feels too wet and sticky, sprinkle in a little more almond flour or oats until it firms up. If it seems too dry or crumbly, add a tiny splash of pumpkin puree or a bit more nut butter until it reaches your desired consistency.
6. Roll Into Balls:
Using your hands, take small amounts of the mixture and roll them into bite-sized balls—about 1 inch in diameter. Place them on a baking sheet or plate lined with parchment paper.
7. Chill and Firm Up:
Once you’ve rolled all the balls, pop them in the refrigerator for at least 30 minutes. This helps them firm up and makes them easier to eat.
8. Storage:
After chilling, store your Paleo Pumpkin Protein Balls in an airtight container in the refrigerator. They should last up to one week, but I bet they won’t last that long once you taste them!
Enjoy these nutrient-rich, tasty pumpkin protein balls as a quick snack or on-the-go energy boost! They’re perfect for any time of the day!
Can I Use a Different Nut Butter?
Absolutely! While almond butter is recommended for flavor and texture, you can substitute it with peanut butter, sunflower seed butter, or any nut/seed butter you prefer. Just keep in mind that this may slightly alter the taste.
How Do I Store Leftovers?
Store your Paleo Pumpkin Protein Balls in an airtight container in the refrigerator. They’ll stay fresh for up to one week. You could also freeze them for longer storage—just thaw them in the fridge before enjoying!
What Can I Substitute for Rolled Oats?
If you need a substitute for rolled oats, you can use gluten-free oats or even shredded coconut for a different texture. Just be cautious with the moisture content, as it may affect the binding.
Can I Make These Balls Without Protein Powder?
Yes, you can omit the protein powder if you don’t have any on hand. To keep the consistency right, consider increasing the almond flour slightly, but keep in mind they will be less protein-packed!