These Maple Pecan Pumpkin Protein Balls are a tasty treat packed with goodness! They combine pumpkin, sweet maple syrup, and crunchy pecans for a delightful snack.
Making these is super easy, and they’re great for an energy boost anytime! I love grabbing one before heading out the door—so yummy and healthy! 🎃❤️
Key Ingredients & Substitutions
Rolled Oats: They are the base for these protein balls, providing texture and fiber. If you’re gluten-free, use certified gluten-free oats. Quick oats can also work in a pinch, but they will yield a softer texture.
Canned Pumpkin Puree: Use unsweetened canned pumpkin for the best flavor. If you have fresh pumpkin handy, you can roast and puree it yourself. Just make sure to remove excess moisture for the best results!
Pecans: Chopped pecans add crunch and flavor. If pecans aren’t available, walnuts or almonds could be great alternatives. For nut-free options, sunflower seeds or pumpkin seeds can also work well.
Maple Syrup: This adds natural sweetness. You can substitute honey or agave syrup if you prefer. Just keep in mind that these alternatives might alter the flavor slightly.
Almond Butter: It gives a creamy base and healthy fats. You can use peanut butter for a stronger taste. If you’re avoiding nuts, sunflower seed butter can offer a similar texture.
How Can I Easily Form the Protein Balls?
Forming protein balls can be tricky if the mixture is too soft. Here’s a helpful guide:
- After mixing all the ingredients, chill the mixture for 20-30 minutes. This makes it easier to handle.
- Wet your hands slightly before rolling; it helps prevent sticking.
- Use a cookie scoop for uniform size if you want even balls. Aim for about 1 to 1.5 tablespoons of mixture each.
- Roll gently to form balls and place them on a lined baking sheet.
Following these tips will ensure they hold their shape well and look appealing! Enjoy making your snacks! 😊
How to Make Maple Pecan Pumpkin Protein Balls
Ingredients You’ll Need:
Base Ingredients:
- 1 cup rolled oats
- 1 cup canned pumpkin puree (unsweetened)
- 1/2 cup pecans, chopped (plus extra for topping)
Sweeteners and Binders:
- 1/4 cup maple syrup
- 1/4 cup almond butter (or peanut butter)
- 1 scoop vanilla protein powder (about 30g)
Seasonings:
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional Toppings:
- A few tablespoons of crushed freeze-dried protein powder or finely chopped pecans for topping
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 1 hour to chill in the fridge to allow the protein balls to set. You’ll spend a bit of time mixing and rolling, but the end result is a delicious, healthy snack that you can enjoy anytime!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Start by taking a large mixing bowl. Combine the rolled oats, protein powder, pumpkin pie spice, and a pinch of salt. Give it a good stir until it’s well blended. This will form the dry base of your protein balls.
2. Add the Wet Ingredients:
Now it’s time to add the moist ingredients! Into the bowl, mix in the canned pumpkin puree, almond butter, maple syrup, and vanilla extract. Use a spatula or spoon to mix everything together until it’s fully combined. You want a sticky mixture that holds together well.
3. Incorporate the Pecans:
Next, fold in the chopped pecans. This will add a nice crunch and nutty flavor to your protein balls. Make sure they’re evenly distributed throughout the mixture.
4. Chill the Mixture:
Cover the bowl with plastic wrap or a lid and place it in the fridge for about 20-30 minutes. This chilling time will help the mixture firm up, making it easier to form into balls.
5. Form the Balls:
Once chilled, take the mixture out of the fridge. Scoop out small portions (about 1 to 1 1/2 tablespoons) and roll them between your hands to form balls. If you find the mixture too sticky, wet your hands slightly to help with rolling.
6. Add Some Toppings:
If you’d like, you can roll the balls in finely chopped pecans or a bit of crushed freeze-dried protein powder for an extra crunch and flavor boost. This step is optional but can make them look even more delicious!
7. Chill Again:
Place the protein balls on a plate or a baking sheet lined with parchment paper. Put them back in the fridge and let them chill for at least an hour. This helps them set up nicely.
8. Storage:
Once they are set, store any leftovers in an airtight container. They can be kept in the fridge for up to a week or frozen for longer storage. Just make sure to label the container if freezing!
These Maple Pecan Pumpkin Protein Balls are not just snackable; they’re also packed with nutrients and flavor, making them a fantastic choice for a quick bite any time of the day! Enjoy every bite! 🍂🧡
Can I Use a Different Nut Butter?
Absolutely! If you prefer peanut butter, it works great as a substitute. For a nut-free option, sunflower seed butter is an excellent alternative that provides a similar texture and flavor.
Can I Make These Protein Balls Vegan?
Yes! This recipe is already vegan-friendly if you use maple syrup and a plant-based protein powder. Just ensure any nut butters you choose are also vegan.
How Should I Store Leftovers?
Store any leftover protein balls in an airtight container in the fridge for up to one week. They also freeze well—just make sure to separate them with parchment paper if stacking in a container to prevent sticking!
Can I Add Other Ingredients?
Definitely! Feel free to customize the recipe by adding mix-ins like chocolate chips, dried fruit, or seeds. Just be mindful of the additional moisture these ingredients may add to the mixture.
