Fall for Pumpkin Protein Balls this Season (See What I Did There?)

I look forward to October every year for one simple reason: it’s Pumpkin Everything Season! And despite living in Southwest Florida where the temperature rarely drops below 60 degrees, once autumn shows up on the calendar, I morph into that girl.

pumpkin-everything-season

Yep, I’m basic apparently. So sue me. Fall is a glorious time. And pumpkins are a direct result of that gloriousness.

These seasonal superfoods are rich in Vitamin A to promote vision health, Fiber to increase digestive regularity, Antioxidants to support immune function, Potassium to stimulate post-workout energy and Carotenoids to reduce skin aging effects.

Plus, they get all the Instagram likes, so…

But I digress. If you wanna experience those nutritional benefits for yourself, not just during autumn but year-round too (Why isn’t the PSL Summer Edition a thing? Looking at you, Starbucks!), might I suggest these no-bake Pumpkin Quinoa Protein Balls.

They’re perfect for a healthy plant-based breakfast or afternoon snack. And, all basicness aside, they taste like fall is supposed to taste. *insert brown leaf emoji*

I rest my case.

pumpkin-quinoa-protein-balls

yields 2 dozen protein balls

Ingredients:

1 can Pumpkin Purée (organic)

1 tbsp. Sunflower Butter (organic)

1/3 c. Rolled Oats (whole grain)

1/4 c. Quinoa (organic)

1 Apple (peeled & diced)

1/2 tsp. Pumpkin Spice

1/2 tsp. Cinnamon

1/4 tsp. Ginger

pumpkin-quinoa-protein-balls-ingredients

 Preparation:

  1. Cook the quinoa according to its package instructions, then set aside.
  2. Combine the pumpkin purée, rolled oatssunflower buttercinnamon, ginger and pumpkin spice in a mixing bowl.
  3. Slice the apple into small chunks, then stir into the pumpkin mixture.
  4. Add the cooked quinoa to the pumpkin mixture, then stir these ingredients until thoroughly combined.
  5. Divide the batter into bite-sized balls and place in the freezer for 1 hour before serving.

pumpkin-quinoa-protein-balls-batter

pumpkin-quinoa-protein-balls-before-photo

pumpkin-quinoa-protein-balls-after-photo

So. Much. Yes.

Mighty Nut: the Protein Powder of Champions + Giveaway

I first discovered Peanut Butter & Co back in college when surviving on PB&J sammies was an occupational hazard of dorm life. The creamy texture, finger licking flavors and all-natural ingredients powered me through everything from finals cram sessions (thanks for the 4.0, PB & Co!) to weekend Netflix binges (damn, I miss college sometimes!).

So, when I recently discovered PB & Co’s Mighty Nut protein powder, I just couldn’t resist. Not only does this product deliver all the smooth, silky lusciousness of traditional peanut butter, the finely ground consistency lends itself to baking, blending, sprinkling and more!

From smoothies to oatmeal, Mighty Nut is a convenient — and indulgent — way to meet your daily protein quota.

mighty nut powdered peanut butter

Here’s what you’ll find in each (2 tbsp.) serving:

  • 85% less fat calories than regular peanut butter
  • vegan, gluten-free and non-GMO certified
  • 5-6 grams of protein
  • 1-2 grams of fiber
  • only 1-2 grams of sugar
  • only 1-1.5 grams of fat

Plus, it’s available in 4 delightful varieties:

  • Original
  • Vanilla
  • Chocolate
  • Flax & Chia

I’ve specifically been playing around with the Flax & Chia flavor, so behold my latest creation — Vegan Pumpkin & Peanut Butter Muffins. Because, any excuse for fall yummies, right?!

Pumpkin Muffins

Ingredients:

1 cup Unsweetened Pumpkin Purée

3/4 cup Whole Wheat Flour*

1/2 cup Unsweetened Cashew Milk

1/4 cup Mighty Nut Peanut Butter Powder

1 tbsp. All-Natural Almond Butter

1 tsp. Pumpkin Pie Spice

1/2 tsp. Baking Soda

1/4 tsp. Cinnamon

Organic Stevia (to-taste)

*Make this recipe gluten-free by substituting any of these alternatives.

Pumpkin Muffin Ingredients

Preparation:

  1. Pre-heat your oven to 350 degrees and spray a muffin pan with non-stick cooking spray or use baking liners.
  2. Mix all the ingredients together in a medium-sized bowl until the batter is smooth and thoroughly combined.
  3. Pour the batter into each individual muffin cup (you should have enough batter to fill about 6 cups).
  4. Bake the muffins for approximately 20 minutes, or until they are completely cooked through (test with a toothpick to make sure).
  5. Allow the muffins to cool slightly for approximately 5 minutes, then give into the temptation — it’s guiltless, I swear!

Pumpkin Muffins Batter

Pumpkin Muffins Finished Product

Wanna score your own jar of Mighty Nut amazingness? Just enter my Giveaway through the following channels:

Open to U.S. residents only. Deadline to enter is October 25, midnight EST. One prize per person. If you have already won a Mighty Nut giveaway from another blog, please disclose this, so I can choose another winner.