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Pumpkin protein energy balls are a quick and easy fall treat with just 6 wholesome ingredients. Perfect for snacking or after a workout!

Hi friends!

How is your fall going? Has it cooled off where you are? Do you have chilly evenings yet?

We do not. We’ve been in the mid to upper 80s here in N.C. and I’m kinda over it!

BUT…

We are headed to the mountains this weekend.

To go camping. With the kids. For the first time.

Eeeek!

I haven’t been camping since I was pregnant with M. It’s just been too hard while they were little, but my husband and I have missed it dearly so we decided they are ready for one night.

Let’s hope they’re ready. Let’s hope we all get at least a few hours of sleep… 🤞

Regardless, I’m excited for some fresh mountain air, a bit of hiking and sleeping outside!

And now, for today, I’ve got a snack-able, chewy, delicious little energy bite for you!

(You know I love my no-bake snacks! My no-bake oatmeal raisin cookie balls and no-bake blueberry oatmeal cookie balls are current faves and I’ll be going back to my cranberry chocolate walnut energy balls later this fall!)

But today we’ve got a pumpkin + peanut butter version!

My pumpkin protein energy balls take just minutes to put together, have only 6 ingredients and are are sure to give you an energy boost.

They’re loaded with warm pumpkin flavors, rich, creamy peanut butter, a background of sweetness from the maple syrup and a hint of vanilla and cinnamon spice.

It’s are a well-balanced snack to fuel your day!

They’re also gluten-free, dairy-free and vegan so they make a great snack for a crowd, in case anyone has allergies.

(You’re gonna want to double this recipe if you’ve got more than just your family eating these – they go FAST!)

They also make a great post-workout snack or just an afternoon pick-me-up. 💪👍

A few notes on these pumpkin protein energy balls:

• I use creamy peanut butter but you can substitute almond or cashew butter, or sunflower seed butter, if you need a non-peanut option.
• I use quick oats here but if you only have old fashioned on hand, that’s fine. I recommend pulsing them a few times in a food processor to break them down a little so they incorporate into a more smooth energy ball.
• I love the warmth and flavor of the maple syrup here but you could substitute honey if that’s what you have (though they’ll no longer be vegan).
• I stick these in the freezer after I roll them to help them set up a bit. I’ve tried them in the fridge, but they stayed pretty soft. After the initial freezer session, store them in a covered container in the fridge for up to a week.
• And if you forget and leave them in the freezer for too long (not that it’s ever happened to me, ahem), don’t worry. Just stick the pumpkin balls in the fridge for 20-30 minutes or let them sit at room temperature for a few minutes before serving.

I hope you’ll give this fun new snack a try. They are a HUGE favorite in our house and I think you’re going to love them, too! 💕

Have a wonderful weekend! (And wish us luck with the camping!)

XO,

Kathryn

P.S. Love peanut butter + pumpkin together like I do? Check out these recipes:

Peanut butter pumpkin muffins – Family Food on the Table

Pumpkin peanut butter oatmeal bars – Well Plated

Peanut butter pumpkin Greek yogurt dip – Wishes and Dishes

Pumpkin protein energy balls

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Prep Time 5 minutes Total Time 5 minutes

Yields 12 energy balls     adjust servings

Pumpkin protein energy balls are a quick and easy fall treat with just 6 wholesome ingredients!

Ingredients

• 1/3 cup canned pumpkin puree
• 1/3 cup maple syrup
• 1/3 cup creamy peanut butter
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 1/4 cups quick cook oats

Instructions

Add all ingredients to a medium bowl and mix until well combined. It’s a bit of a wet batter but the mixture will roll into balls.

Wet your hands with a little water (to keep the pumpkin balls from sticking to you) and roll into 12 equal balls, each about the size of a golf ball.

Place the energy balls on a wax paper-lined plate and place in the freezer for 15-20 minutes to help them set up.

Serve!

Recipe Notes

I use creamy peanut butter but you can substitute almond or cashew butter, or sunflower seed butter, if you need a non-peanut option.

I use quick oats here but if you only have old fashioned on hand, that’s fine. I recommend pulsing them a few times in a food processor to break them down a little so they incorporate into a more smooth energy ball.

I love the warmth and flavor of the maple syrup here but you could substitute honey if that’s what you have (though they’ll no longer be vegan).

I stick these in the freezer after I roll them to help them set up a bit. I’ve tried them in the fridge, but they stayed pretty soft. After the initial freezer session, store them in a covered container in the fridge for up to a week.

And if you forget and leave them in the freezer for too long (not that it’s ever happened to me, ahem), don’t worry. Just stick the pumpkin balls in the fridge for 20-30 minutes or let them sit at room temperature for a few minutes before serving.

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Nutrition Facts
Serving Size	1 ball
Amount Per Serving	As Served
Calories 132kcal Calories from fat 43
% Daily Value
Total Fat 5g	8%
Saturated Fat 1g	5%
Transfat 0g
Sodium 3mg	0%
Carbohydrate 19g	6%
Dietary Fiber 2g	8%
Sugars 6g
Protein 4g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g