Vegan Pumpkin Protein Balls
Soft, lightly spiced vegan pumpkin protein balls made with oat flour, pumpkin puree, chia seeds, and raisins, rolled in oats and baked until golden. An easy make-ahead fall snack.
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Servings: balls
Ingredients
- ⅓ cup rolled oats for coating
- 2 cups homemade oat flour from 2⅓–2½ cups rolled oats (see step 3), or store-bought
- ⅓ cup raisins
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 tablespoon chía seeds
- ¼ cup water
- ¾ cup pumpkin puree canned or homemade, not pumpkin pie filling
- ⅓ cup maple syrup add 1–2 tablespoons more for a sweeter bite
- 3 tablespoon non-dairy milk oat or soy milk keeps them nut-free
- 1 teaspoon vanilla extract
- ¼ cup vanilla protein powder vegan, optional
Instructions
- Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper and set it aside.
- Make the chia egg: stir the chia seeds into the water in a small bowl and let it sit for 10–15 minutes, until thick and gel-like.
- Make the oat flour: blend 2⅓–2½ cups of rolled oats in a high-speed blender or food processor until finely ground, which gives you about 2 cups of oat flour. (This is in addition to the ⅓ cup of rolled oats used for coating.) You can use 2 cups of store-bought oat flour instead.
- In a large bowl, whisk the wet ingredients together until smooth: pumpkin puree, non-dairy milk, vanilla extract, maple syrup, and the chia egg.
- Add the raisins, cinnamon, pumpkin pie spice, baking powder, and salt, and stir to combine.
- Add the oat flour (and the protein powder, if using) and stir until no dry streaks remain. The mixture will be soft and sticky.
- Cover the bowl with plastic wrap or a reusable silicone lid and refrigerate for 20–30 minutes, so the oat flour absorbs the excess liquid and the mixture firms up enough to roll.
- With lightly damp hands, roll the mixture into 20 balls (about 1½ tablespoons each). Roll each ball in the ⅓ cup of rolled oats, pressing gently so the oats stick, and set them on the prepared tray.
- Bake for 10–12 minutes, until the oat coating is lightly golden. Let the balls cool on the tray for 10 minutes; they firm up as they cool.
Notes
Storage: Keep the cooled balls in an airtight container in the fridge for up to 5 days.
Freezing: Freeze on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight or at room temperature for about 20 minutes.
Protein powder: It's optional. If you add it, use a vegan vanilla powder and add a splash more non-dairy milk if the mixture feels dry.
Nutrition (Estimate per Serving)
Calories: 88kcalCarbohydrates: 16gProtein: 3gFat: 2gPolyunsaturated Fat: 1gSodium: 69mgPotassium: 107mgFiber: 2gSugar: 4gVitamin A: 1440IUVitamin C: 1mgCalcium: 38mgIron: 1mg
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