Pumpkin Energy Balls are your new fall obsession! They are spicy, chewy, naturally sweet from Medjool dates, and the perfect energy boost. Enjoy them before or after a workout or anytime of the day!
What Makes Pumpkin Energy Balls Healthy
Pumpkin energy balls are made with wholesome and nourishing ingredients that contribute vitamins, minerals, fiber, healthy fats, and protein. Medjool dates provide natural sweetness and fiber, oats offer complex carbs for sustained energy, real pumpkin puree gives a hefty dose of vitamin A, and almond butter, almond flour, and ground flaxseed supply healthy fat, protein, and fiber.
Each ball contains 4 grams of protein and 3 grams of fiber. Protein and fiber slow digestion and maintain steady blood sugar and energy.
What You Need
Ingredients:
- 10 Medjool dates, pitted (I use Natural Delights)
- 1/2 cup pumpkin puree
- 1/2 cup almond butter
- 1 teaspoon vanilla extract
- 1/4 cup flaxseed meal (I use Now Foods)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup rolled oats (I use Zego Double Protein Oatmeal)
- 1 cup almond flour
- 1/2 cup chocolate chips (optional)
Tools:
- blender
- spatula
- large bowl
- cookie scoop
How to Make Pumpkin Energy Balls
These pumpkin energy bites whip up super quickly. Within minutes, you can enjoy this tasty treat and healthy energy boost.
First, put the dates, pumpkin puree, almond butter, and vanilla extract into a blender container. Blend until a smooth paste.
Next, tranfer the blender contents into a large bowl. Add the rest of the ingredients one by one.
Start with the flaxseed meal. Then, add the pumpkin pie spice and cinnamon. Stir well.
Next, add the almond flour. Stir well. And the rolled oats. Stir well.
Finally, add the chocolate chips if you would like. They are completely optional, but recommended. Stir well.
With a cookie scoop, form the batter into balls. Makes 20 balls.
Storage Instructions
Store the pumpkin energy balls in an airtight container and refrigerate. They will stay fresh in the refrigerator for 3-4 days. You can freeze them for 3-6 months in a freezer bag.
Variations
- You can make these with peanut butter or cashew butter instead of almond butter. Or make them allergen free with sunflower butter or tahini.
- Prunes or dried apricots can replace the dates as a sweetener and binder.
- White chocolate chips can be used instead of chocolate chips.
Here’s another pumpkin recipe you should try!
Looking for other energy ball recipes? Try these next!
Pumpkin Energy Balls
Equipment
- 1 blender
- 1 cookie scoop
- 1 large bowl
- 1 spatula
Ingredients
- 10 Medjool dates pitted
- 1/2 cup pumpkin puree
- 1/2 cup almond butter
- 1/4 cup flaxseed ground
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup almond flour
- 1/2 cup chocolate chips
Instructions
- In a blender container, add the pitted Medjool dates, pumpkin puree, almond butter, and vanilla extract.
- Blend until a smooth paste.
- Scoop the contents of the blender into a large bowl.
- Combine flaxseed meal, pumpkin pie spice, cinnamon, oats, and almond flour one by one. Stir well.
- Last, add the chocolate chips. Stir well.
- With a cookie scoop, form into balls.
- Makes 20 balls.
- Store in an airtight container in the refrigerator.
