Healthy Pumpkin Bread Balls
Pumpkin Bread Balls
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 16-18 balls
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Measurements:
(Recipe in grams below!)
Dough
1/2 cup canned pumpkin (drained)
5 tbsp honey
2 scoop (1/2 cup) protein powder
1 & 1/2 cup old-fashioned oats
1 tbsp vanilla
1 tsp cinnamon
1/4 tsp ginger
1 tsp pumpkin pie spice
1/3 cup milk (I used almond!)
Coating
1 cup white chocolate
1 tsp cinnamon
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Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements In Grams:
Dough
120 grams canned pumpkin (drained)
100 grams honey
32 grams protein powder
120 grams old-fashioned oats
9 grams vanilla
3 grams cinnamon
1 gram ginger
3 grams pumpkin pie spice
80 grams milk (I used almond!)
Coating
160 grams white chocolate
3 grams cinnamon
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Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with rubber spatula
2 tbsp cookie scooper
Instructions:
Step 1
Place the canned pumpkin in a draining net and squeeze out the excess liquid.
In a medium sized bowl, mix together your canned pumpkin, honey, and vanilla extract.
Step 2
Blend up old-fashioned oats until it turns into a powder.
Add blended oats, protein powder, cinnamon, ginger, and pumpkin pie spice into pumpkin-honey mixture. Mix until you get a thick and dry dough.
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Step 3
Lastly, slowly mix in milk until dough is nice and soft.
Step 4
Using a 2 tbsp cookie scooper, scoop balls of dough and roll into your hands to smoothen them.
Step 5
Place pumpkin balls in the freezer for 30-45 minutes.
Step 6
Melt white chocolate in 30 second intervals until fully melted. Mix the cinnamon into the chocolate
Individually coat each pumpkin ball in the chocolate and place back in fridge to cool for another 15 minutes.
Step 7
Eat fresh or store in a chilled environment for up to 14 days!
