If you’re anything like me, when fall rolls around you want everything to taste like pumpkin — even your snacks! These Pumpkin Peanut Butter Protein Balls are one of my favorite ways to enjoy the flavors of the season while staying fueled throughout the day.
Each little bite is packed with 10 grams of protein, a boost of fiber, and that cozy fall flavor we all love. The creamy peanut butter, pure pumpkin, and warm spices come together perfectly — and the mini chocolate chips add just the right touch of sweetness to make them feel like a treat.
They’re quick to make (no baking required!) and perfect for busy days. I love grabbing a couple for breakfast on the go or enjoying one as a mid-afternoon pick-me-up with my coffee. They’re also a hit with my kids — I often tuck one or two into their lunchboxes for a fun, healthy surprise.
If you have peanut allergies in your home, don’t worry — you can easily substitute almond butter (or even sunflower seed butter) without losing any of that delicious flavor or texture.
The best part? They taste like dessert but are filled with wholesome, nourishing ingredients. These Pumpkin Peanut Butter Protein Balls are the perfect mix of healthy and indulgent — soft, chewy, and full of fall goodness in every bite.
Make a batch on Sunday, store them in the fridge, and you’ll have a week’s worth of grab-and-go snacks ready whenever you need a little pumpkin pick-me-up!
Pumpkin Peanut Butter Protein Balls
Ingredients
- 1 cup creamy peanut butter can use almond butter or sunflower butter
- ⅓ canned pumpkin
- ¼ teaspoon cinnamon
- ½ cup honey
- ½ cup Vanilla Protein Powder I used Transformation Total Body Dairy Free Protein Powder
- 1 ½ cups Rolled Oats
- 1 ½ teaspoons salt
- 1 ½ teaspoons pumpkin pie spice
- ½ cup mini chocolate chips or do as I do eyeball it for your preference
Instructions
- 1- Add the peanut butter, pumpkin , cinnamon , honey , vanilla protein powder, rolled oats, salt and pumpkin pie spice to a bowl ads stir well to combine.
- 2- Stir in mini chocolate chips.
- 3- Form the batter into balls and place on a parchment lined baking sheet.
- 4- Chill in fridge until firm to touch, then store in a ziploc bag in the fridge or freezer.
Leave a Reply