These White Chocolate Pumpkin Protein Balls are a tasty snack packed with goodness! Made with pumpkin purée, protein powder, and a touch of white chocolate, they are chewy and delicious.
These little bites are perfect for a quick energy boost or a sweet treat without the guilt. I love keeping some in my bag for when the snack attack hits! 🥳
Key Ingredients & Substitutions
Pumpkin Puree: Use 100% canned pumpkin for this recipe, as pumpkin pie filling contains sweeteners and spices. You can also roast fresh pumpkin and puree it if you prefer a homemade option!
Protein Powder: I use vanilla whey protein for added flavor. However, if you’re dairy-free, consider plant-based protein powders like pea or brown rice powder. Just note that the texture may be a bit different.
Oats: Adding oats gives a nice texture and extra fiber. If gluten-free, ensure you use certified gluten-free oats. And for a nut-free option, you can leave them out!
White Chocolate: For a lighter option, you could use yogurt coating instead of white chocolate. If you’re vegan, look for dairy-free white chocolate chips or melting wafers.
What’s the Trick to Getting the Right Consistency for the Dough?
The key to perfect protein balls is achieving a good consistency. Start by mixing canned pumpkin with your chosen protein powder, and add gradually. If the mixture seems too wet, add more protein powder or oats until it’s firm enough to roll into balls.
- Mix all wet ingredients first—that includes pumpkin, syrup, and vanilla.
- Add protein powder little by little while stirring, so you can monitor the texture.
- It should hold together well without being sticky; if too sticky, just add a touch more powder.
Freezing them briefly after rolling helps them firm up nicely before dipping in chocolate. Enjoy the process! 😊
How to Make White Chocolate Pumpkin Protein Balls
Ingredients You’ll Need:
For the Protein Balls:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 to 1 1/4 cups vanilla or unflavored whey protein powder
- 1 teaspoon pumpkin pie spice
- 2 tablespoons maple syrup or honey
- 1/4 teaspoon salt
- 1/2 cup oats (optional for texture)
- 1 teaspoon vanilla extract
For the Coating:
- 1 cup white chocolate chips or melting wafers
- 2 tablespoons chopped nuts or seeds (like pumpkin seeds or slivered almonds) for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 30 minutes for chilling. You’ll spend a few minutes mixing the ingredients, then rolling the balls, and finally dipping them in chocolate and letting them harden. Perfect for a quick snack!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large bowl, combine the pumpkin puree, pumpkin pie spice, maple syrup (or honey), salt, and vanilla extract. Stir everything until it is well mixed and smooth. This will be the flavorful base for your protein balls.
2. Adding the Protein and Oats:
Gradually add the protein powder to the pumpkin mixture. If you’re using oats, add them in as well. Mix well until everything comes together into a dough-like consistency. It should be able to hold its shape when you roll it into balls. If it seems too wet, you can add a bit more protein powder.
3. Shaping the Balls:
Take small amounts of the mixture and roll them into approximately 1-inch balls. Place them on a parchment-lined baking sheet or plate. Once all the mixture is rolled, pop them in the freezer for 15 to 20 minutes to firm up.
4. Melting the Chocolate:
While the protein balls are chilling, melt the white chocolate chips or melting wafers. Use a microwave-safe bowl and heat in 30-second intervals, stirring in between, until the chocolate is smooth and fully melted.
5. Coating the Balls:
Once the protein balls are firm, take them out of the freezer. Dip each ball into the melted white chocolate, allowing any excess chocolate to drip off. Place the coated balls back onto the parchment-lined sheet.
6. Adding the Toppings:
Before the chocolate hardens, sprinkle the tops of each ball with the chopped nuts or seeds for an extra crunch. This not only adds flavor but also makes them look attractive!
7. Chilling to Set:
Refrigerate the coated protein balls until the white chocolate is fully hardened, which should take about 30 minutes. This step makes them easier to store and enjoy later!
8. Storing Your Treats:
Once the chocolate has set, transfer the Pumpkin Protein Balls to an airtight container. You can keep them in the refrigerator for up to a week, or you can freeze them for longer storage. Enjoy your healthy, protein-packed snack whenever you need a pick-me-up!
Enjoy these delicious and nutritious pumpkin bites! They are perfect for a quick snack or a post-workout treat! 🎃✨
Can I Use a Different Type of Protein Powder?
Absolutely! If you don’t have whey protein, you can use plant-based protein powders like pea, rice, or hemp. Just remember that the flavor and texture may change slightly, so you may need to adjust the amount used accordingly.
Can I Make This Recipe Vegan?
Yes! To make these protein balls vegan, simply substitute the honey for maple syrup, and use dairy-free white chocolate chips or melting wafers. The rest of the ingredients are already plant-based!
How Should I Store These Protein Balls?
Store your protein balls in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them. Just make sure to separate layers with parchment paper to prevent sticking when freezing.
What Can I Use Instead of White Chocolate?
If you want a healthier option, you can use yogurt coating or skip the chocolate altogether and roll them in crushed nuts or coconut for added flavor and texture!
