Pumpkin Spice Protein balls
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
If you’re looking for a fun fall time snack that will keep you firing on all cylinders, these Pumpkin Spice Protein balls are for you!
Packed with protein, warm autumn species and enough chocolate to make it cravable. The perfect early morning pick me up on your way out the door!
Why I love Pumpkin Spice.
There’s just something about the “pumpkin spices” that I love so much. If I could eat them all year round, I would! I always describe pumpkin spice as warm and round. Like a warm hug on a cold day, it just fits the season so well.
Let’s break down what spices are used in this super popular blend.
The spice breakdown.
Cinnamon: So important to the recipe; it gives the flavours that backbone and warmth it needs.
Ginger: Always welcome in my baked goods. It adds a spiciness that always stands out.
Nutmeg: A really rich and nutty spice that comes in two different forms. I use ground nutmeg, but it does come in a whole form that is just as flavourful.
Tip on nailing these.
These are simple and easy to make, but there are a few steps that will make sure they’re perfect every time!
1) Mix well. We want to ensure all the protein powder and spices are thoroughly mixed into the dough.
2) Portion is everything. To get the most out of each ball, ensure each is the same size as the last. Using a kitchen scale or an ice scoop is a great way to keep them consistent.
3) Patience is also everything. When you are ready to let them cook in the fridge, take an extra few minutes to make sure they’re fully set.
A proper sheet pan also helps, here’s a great option if you’re in the market for one!
Other recipes I think you should check out!
Chocolate Chip Cookie Protein Balls
Ingredients:
- 1 cup Oats
- 1 cup Chocolate protein powder
- 1 tsp Cinnamon
- 1/4 tsp Ginger powder
- 1/4 tsp Ground nutmeg
- 1 pinch Salt
- 1/3 cup Pumpkin Puree
- 1/2 cup Nut butter
- 1/4 cup Maple syrup
- 2 tbs Chia seeds
Instructions:
- Combine all dry ingredients in a large mixing bowl and combine.
- Add in pumpkin puree, nut butter and maple syrup. Combine.
- Portion into 18-20 golf ball sized portions. Set in the freezer for 10min or until they've firmed up.
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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made these…they are so yummy…recommend 100%
Love it, thanks Stephanie!
I haven’t tried this but I don’t have chocolate protein powder. Can I use plain protein powder and add cocoa? If so, how much? Thanks
Hi Amanda! You can use plain protein powder and add 2–3 tablespoons cocoa powder. Start with 2 tbsp for a milder chocolate flavour, or 3 tbsp if you want it richer. You may need a tiny splash of maple syrup if the cocoa makes them taste less sweet.