Pumpkin Spice Protein Bites
These Pumpkin Spice Protein Bites are no-bake, soft, chewy snacks packed with cozy autumn flavors, plant-based protein, and healthy fats. Ideal for pre- or post-workout fuel, afternoon snacks, or guilt-free dessert, they combine the rich taste of pumpkin pie with the convenience of on-the-go bites.
Total Time:
Prep Time: 10 minutes
Chill Time (Optional): 20–30 minutes
Total Time: 10–40 minutes
Yield:
Servings: 12 bites
Serving Size: 1 bite
Ingredients:
1 cup rolled oats (gluten-free if needed)
1/2 cup almond milk
1/3 cup canned pumpkin puree
1/4 cup maple syrup (or date syrup)
1/2 cup vanilla protein powder (plant-based or whey)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of salt
Optional Mix-ins:
2 tablespoons chopped pecans or walnuts
1 tablespoon chia seeds or ground flaxseed
Instructions:
1. Mix Wet Ingredients:
In a large mixing bowl, stir together the almond milk ,pumpkin puree, maple syrup or date syrup, and vanilla extract until smooth.
2. Add Dry Ingredients:
Add the oats, protein powder, pumpkin pie spice, cinnamon, and salt to the bowl. Mix well until everything is fully combined. The mixture should be thick and slightly sticky.
3. Optional Add-ins:
Fold in any optional mix-ins like chocolate chips, nuts, or seeds.
4. Roll into Bites:
Using your hands or a small cookie scoop, form the mixture into 1-inch balls (about 1 heaping tablespoon each).
5. Chill (Optional):
Place the bites on a parchment-lined plate or container. Chill for 20–30 minutes to firm up.
6. Store:
Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Notes:
Protein Powder: If using an unsweetened or unflavored powder, you may want to add a little extra sweetener and vanilla.
Nut-Free Option: Use sunflower seed butter in place of almond butter.
Sweetener Swap: Honey, agave, or date syrup can be used instead of maple syrup.
Pumpkin Pie Spice Substitute: Use 1/4 tsp each of cinnamon, nutmeg, ginger, and a pinch of cloves.
Tips:
Too Dry: Add a splash of almond milk or more pumpkin puree to soften.
Too Sticky: Add a tablespoon or two of oats or protein powder to thicken.
Consistency is Key: The dough should be pliable, not crumbly or overly wet.
Uniform Bites: Use a cookie scoop for even portioning.
Flavor Boost: Toast your oats lightly in a dry skillet before using for extra nuttiness.
Frequently Asked Questions (FAQ):
Q: Can I use fresh pumpkin instead of canned?
A: Yes, just make sure it’s well pureed and not too watery. Drain excess moisture if needed.
Q: Are these good for kids?
A: Absolutely! They’re naturally sweetened and free from refined sugars.
Q: Can I make them ahead for meal prep?
A: Yes, they store well in the fridge or freezer and are great for grab-and-go snacking.
Q: Can I bake these?
A: These are designed as no-bake bites, but you could try baking them at 350°F (175°C) for 8–10 minutes for a cookie-like texture.
Q: How do I make these higher in fiber?
A: Add 1 tablespoon of chia seeds or ground flaxseed for extra fiber and Omega-3 s.
Nutrition Information
> Note: May vary slightly based on exact ingredients and brands.
Calories: 120
Protein: 6g
Carbohydrates: 10g
Fiber: 2g
Sugars: 4g
Fat: 6g
Sodium: 50mg