No-Bake Pumpkin Protein balls are gluten-free and made using vanilla collagen protein powder for an extra protein boost! These raw pumpkin pie bites are made using good for you ingredients like ground flaxseed, oat flour, and nut butter. Ready in under 30 minutes, enjoy these pumpkin balls for a snack or dessert! Swap out the collage for a plant-based protein to turn these pumpkin protein balls vegan.
About a month ago I was making protein balls non-stop. It all started with my 5 Ingredient Cookie Dough Balls and from there I made Gluten-Free Crunchy Peanut Butter Balls, Avocado Matcha Energy Balls, Healthy No-Bake Brownie Bites, and Powdered Peanut Butter Cookie Dough Balls.
I made all of these recipes while I was working full-time at an ad agency.
I needed quick and easy snacks to pack with me to work and these protein balls were the answer to my prayers! Especially in the afternoon when I would start to crash.
These Pumpkin Protein Bites are not only nutrient-dense and filling, but they’re pretty darn delicious.
Anytime you combine nut butter, oats, and maple syrup, you’re guaranteed to have a winning recipe!
The pumpkin and peanut butter chips are just an added bonus. But very necessary if you ask me!
I added 1/2 cup vanilla collagen protein powder to these pumpkin protein bites for an extra protein boost. If you’re vegan, feel free to use different protein powder in yours!
You may need to add some additional maple syrup or pumpkin depending on the texture or weight of the powder.
For these no-bake protein balls, I used this Ancient Nutrition Multi-Collagen Powder.
I’m obsessed with their products. I use their Chocolate Bone Broth in my coffee every single morning.
It may sound strange to add bone broth to your coffee, but trust me on this one! It’s rich, chocolatey, mocha goodness!
I used a mixture of oat flour and coconut flour for this recipe because I’m not the biggest coconut flour fan, but it’s extremely absorbent so it helped balance out all the moisture from the canned pumpkin.
I’m so glad I added some of the coconut flour because it ended up making the best texture and perfect hint of coconut flavor!
I’m a huge texture person which is why I also used some oats in the batter as well. I love the heartiness of oats!
To switch things up, I used peanut butter chips instead of chocolate or white chocolate chips. I’m a HUGE fan of the pumpkin and white chocolate combination (as seen in my Soft Baked Pumpkin Snickerdoodles) but peanut butter chips just sounded too good to pass up.
I’m thinking I need to start baking with them more frequently because, WOW.
Not to mention, pumpkin and peanut butter is an insane combination as well. You can try my Chocolate Peanut Butter Pumpkin Muffins (GF, V) and let me know if you agree!
For these No-Bake Pumpkin Protein Balls you will need:
- Pumpkin Puree
- Nut/Seed Butter of Choice (I used half salted peanut butter and half cashew butter)
- Oat Flour (I made my own by blending oats in my Ninja blender)
- Coconut Flour
- Maple Syrup or Honey
- Vanilla Extract
- Oats (Instant or regular will work)
- Pumpkin Pie Spice (Can swap with cinnamon/nutmeg if not a pumpkin pie spice fan)
- Flaxseed Meal
- Peanut Butter Chips
Pssst– the full ingredient list with measurements and instructions are at the bottom of this post!
To make the pumpkin protein balls you essentially add all of your ingredients to a food processor, fold in the peanut butter chips, and roll into balls!
Truly couldn’t be any easier.
OH, and don’t forget to tag me on Instagram when you make this recipe so I can share it to my Instagram stories!