Pumpkin Protein Balls
Caryn Robbins
Caryn Robbins
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122 Calories
12 g Carbs
5 g Protein
6 g Fat
Total Time
20 servings

Who doesn’t like a pumpkin-based snack once the fall rolls around? Below is an autumn-inspired take on protein balls that are a great grab-and-go option!


  • 2 cup rolled oats
  • 1 scoop signature Vanilla Whey Protein Powder
  • ¾ cup natural peanut butter
  • ½ cup pumpkin puree
  • ¼ cup honey
  • 1 pinch cinnamon
  • 1 to taste nutmeg
  • 2 tbsp dark chocolate chips

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  1. In a large bowl, combine all ingredients except the chocolate chips. Fold until all ingredients are well-incorporated.
  2. Add in chocolate chips and fold until mixed.
  3. Place bowl with mixture in refrigerator for 20-30 minutes. This makes rolling the protein balls much easier, as it helps firm up the nut butter.
  4. Remove mixture from refrigerator. Using a spoon, scoop some of the mixture into your hand and roll into a ball, about an inch in diameter.
  5. Protein balls are always a fan favorite. Once assembled, place protein balls into a sealed container, store in the refrigerator and enjoy them for up to a week, if they last that long!

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