Pumpkin Protein Balls

Pumpkin Protein Balls

These yummy little pumpkin protein balls were submitted to us by a fan and we’re about them all year long! After all, who says it has to be Fall to enjoy pumpkin spice everything? Not us. And, with a recipe this easy you just can’t lose. We all know that bite sized snacks are the best snacks. They’re portable, packed with delicious pumpkin spice flavor (using pumpkin spice MuscleEgg), loaded with protein, and will keep you going when you get those mid-afternoon belly rumbles.

While these ingredients are things that you either have in your fridge/cupboard now or can find easily at pretty much any supermarket, you can always adjust it to your liking as well. We feel it’s pretty spot on as-is, but maybe you want to add a little nutmeg or get crazy and throw in some ground red pepper. No matter how you like it, make enough for the whole week. You’ll be glad to have a few pumpkin protein balls handy that you can pop into your mouth at work, on your drive home, after the gym, or even before bed!

Pumpkin Protein Balls

A quick and easy recipe that you can make in 20 minutes and have tasty little pumpkin protein balls to snack on throughout the week!

Course Snack
Prep Time 7 minutes
Cook Time 13 minutes
Servings 18 Protein Balls
Author Joseph B


  • 1 cup Gluten Free Old Fashioned Oats
  • 1/2 cup Flaxmeal ground flax
  • 1/2 cup Dates (4) Pitted and finely chopped
  • 1/4 cup Organic Raisins
  • 6 tbsp Pumpkin Spice MuscleEgg Egg Whites
  • 3 tbsp Organic Coconut Oil melted
  • 20 grams Chicory Root Fiber (4 scoops)
  • 2 tsp Baking powder
  • 2 tbsp PB2 Peanut Butter Powder
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla
  • 1 tsp Cinnamon


  1. Preheat oven to 350F Line baking sheet with parchment paper.

  2. In one mixing bowl add the dry ingredients – oats, flax meal, chopped dates, PB2, Raisins, chicory root fiber, baking powder, baking soda, salt, and cinnamon. Whisk until well combined. Set aside.

  3. In a second bowl, add the wet ingredients – muscleegg, coconut oil and vanilla. Whisk until well combined.

  4. Add the wet ingredients to the dry and gently stir until the mixture is completely combined.

  5. Scoop out your mixture onto the parchment paper, making 16-18 small Oatmeal bites.

  6. Bake for 10-14 minutes until they are golden brown and slightly firm to the touch. 

  7. Enjoy!

Recipe Notes

Thanks to MuscleEgg fan Joseph B, CST for this recipe!