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Stack of pumpkin spice protein balls coated in coconut sugar on a white plate, one ball bitten to show the soft orange center, cinnamon sticks and mini pumpkins beside

Pumpkin Spice Protein Balls

No-bake pumpkin protein balls made with almond flour, almond butter, pumpkin purée and vanilla protein powder, rolled in coconut sugar.
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Prep Time 20 minutes
Chilling Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 22 balls
Course: Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour fine blanched
  • 1/2 cup vanilla protein powder about 60 g
  • 1/2 cup pumpkin purée plain, not pie filling
  • 1/2 cup almond butter
  • 3 tbsp maple syrup
  • 1 tbsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup coconut sugar for rolling

Method
 

  1. Stir together the pumpkin purée, almond butter, maple syrup and vanilla until smooth.
  2. Add the almond flour, protein powder, pumpkin pie spice, cinnamon and salt and mix until a thick dough forms. Adjust with a little almond flour or maple syrup if needed.
  3. Cover and refrigerate for 20 to 30 minutes, until firm.
  4. Roll into about 22 balls (1 heaping tablespoon each) and roll each in coconut sugar.
  5. Freeze on a lined tray for about 30 minutes to set, then store in an airtight container.

Notes

Storage: refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months. Let frozen balls sit 10 minutes before eating.
Protein powder: casein and plant proteins absorb more liquid; add a little maple syrup or pumpkin if the dough is stiff. Collagen needs 2 to 3 tbsp more almond flour.
Substitutions: sunflower seed butter and sunflower seed flour for a nut-free version; cinnamon sugar, chopped pecans or coconut for rolling; add 1/4 cup mini chocolate chips.
Nutrition is an estimate per ball based on standard ingredient values, not a laboratory analysis.