Collagen pumpkin protein balls are the perfect fall high protein snack! They’re lightly sweetened with medjool dates and are full of high fiber foods, too! Plus with a little white chocolate they can be turned into a fun and healthy Halloween treat!
I am HERE for these collagen pumpkin protein balls! I’d be here for fall, too, except Florida’s been breaking record high temps lately…in mid-October. Oy. But since the weather can’t pull it together, I managed to pull it together enough to whip up these healthy protein snacks!
These collagen pumpkin protein balls are super soft and tender, yet hold their shape beautifully.
Why are these collagen pumpkin protein balls healthy?
They have some stellar main ingredients!
- Pure pumpkin puree provides antioxidants, vitamins, minerals, and fiber.
- Coconut flour is a higher-fiber naturally gluten-free flour that keeps these pumpkin protein balls soft and tender.
- Unflavored collagen peptides don’t change anything about the flavor or texture (no chalky protein taste here!) but add 9 grams of protein to each pumpkin protein ball! Plus there’s a lot of research suggesting a variety of health benefits from collagen! Check out these posts on the research of collagen benefits and side effects and this post addressing reader collagen FAQs.
- Medjool dates help the texture and consistency while also providing all the natural sweetness needed for these subtly sweet pumpkin protein balls.
They’re also pretty simple to throw together! All you need is to combine the ingredients in a food processor, let the “dough” chill a bit, then roll into balls! You can eat them plain or roll in shredded coconut or even get a little festive with a white chocolate coconut oil dip for some Halloween mummy treats!
Making Halloween Mummy Treats
While you can certainly keep these collagen pumpkin protein balls simple with no coating or just rolling in unsweetened shredded coconut, you can also play around a bit and make them festive for Halloween!
All you need to do is dip and coat the pumpkin protein balls in white chocolate, shake off excess and transfer to parchment paper. Pop them in the freezer for a few minutes to allow this chocolate coating to firm, then drizzle with remaining white chocolate to create an effect similar to mummy bandages and pop in a couple mini chocolate chips for eyes.
Just a note: I like to mix coconut oil with my white chocolate. It makes the white chocolate a bit thinner so you don’t need to use as much. Plus since coconut oil solidifies it keeps the shell nice and firm once refrigerated. It does create a very slight change in the white chocolate flavor, but it works great with the pumpkin protein balls and it’s a flavor my husband and I really enjoy here! If you choose to not use coconut oil you’ll likely need more white chocolate and your pumpkin protein balls will have a thicker white chocolate coating.
Now for a few other FAQ:
Can I use other protein powders instead of collagen peptides?
I have not tested this recipe with any type of protein powder besides unflavored collagen peptides. You can certainly try to use your personal favorite protein powder but I’d definitely recommend unflavored. It may change the texture/ consistency/ flavor slightly, so keep that in mind.
If you try these with a different protein powder and they turn out great for you (or don’t), please leave a comment below so everyone can see what other options may or may not work!
Are these pumpkin protein bites high in sugar?
No. If you don’t coat in white chocolate, they actually have no added sugar with all sweetness coming from the medjool dates. The collagen pumpkin protein bites do have a subtle sweetness, so if you’re looking for a super sweet treat, this may not be for you!
Also, by thinning the white chocolate with coconut oil it allows you to use less of the white chocolate which adds less sugar to each mummy treat. 🙂
What are the health benefits of collagen?
I actually have a couple posts addressing collagen: What is Collagen? and Common Collagen Questions and Answers. Long story short, there’s actually a lot more research behind collagen than many realize and there can be benefits (check out those posts for the full breakdown).
I recommend Vital Proteins (Amazon affiliate link) because of the transparency of the company in the great lengths they go to to get a quality product.
Can I use something besides coconut flour?
I would not recommend substituting another flour for coconut flour. Coconut flour is very absorbent, which in this recipe helps pull some of the moisture from the pumpkin puree while keeping the collagen pumpkin protein balls really soft.
Where can I find coconut flour?
There are many different brands who offer coconut flour and I’ve seen it at local grocery stores and even Walmart. Bob’s Red Mill is a great brand and is available at one of my favorite places to get shelf-stable goods: Amazon. 😉 (affiliate link).
Do these collagen pumpkin protein bites need refrigeration?
I highly recommend keeping these collagen pumpkin protein bites refrigerated. You could leave them out for a couple hours, but keeping them refrigerated keeps them fresher longer.
How long will these pumpkin protein bites last?
These collagen pumpkin protein bites will last a week if kept in the refrigerator in an airtight container. That said, they’ve never made it that long in my house. 😉
If you have any other questions, don’t hesitate to drop a question in the comments or shoot me an email! And if you’re looking for more fun and healthy Halloween treats, check out my Spooky Tostada Healthy Halloween Snacks!
If you make these be sure to share your thoughts in the comments and take a pic and share to social media (tag @nutritiontofit and #nutritiontofit). Live well!
Collagen Pumpkin Protein Balls
Collagen Pumpkin Protein Balls Base:
- 1/2 cup pumpkin puree
- 6 tbsp coconut flour
- 6 tbsp collagen peptides
- 1 tsp pumpkin pie spice
- 4 medjool dates (pitted)
For a Coconut Coating:
- 6 tbsp unsweetened shredded coconut
For a White Chocolate Coating:
- 1/2 cup white chocolate chips
- 1 tbsp coconut oil
- 16 mini chocolate chips
- Combine all of the pumpkin protein ball base ingredients in a food processor and process on low for 4-5 minutes or until smoothly combined. Refrigerate this dough for 30 minutes.
- Divide the base dough into 8 equal units and roll into even balls. Dough will be soft, but will absolutely hold its shape.
For the coconut coating:
- Roll collagen pumpkin protein balls in a small bowl of unsweetened shredded coconut. You can gently pat some of the coconut shreds into the pumpkin protein ball.
- Refrigerate pumpkin protein balls in an airtight container up to one week.
For the white chocolate "mummy" coating:
- In a microwave-safe small glass bowl, melt the white chocolate chips in 30 second intervals until melted. Once melted, stir in coconut oil (this will help thin the coating).
- Place each pumpkin protein ball in the melted white chocolate and gently roll to completely cover in white chocolate. Using a fork, lift the protein ball and allow excess white chocolate to drip off. Place coated pumpkin protein balls on a piece of parchment paper in a freezer-safe dish. Freeze for 15-20 minutes,or until white chocolate coating is firm.
- Remove pumpkin protein balls from the freezer. Drizzle remaining white chocolate over the pumpkin protein balls in a striped/ "mummy bandage" type pattern. Place two mini chocolate chips on each protein ball for eyes, then freeze another 15 minutes.
- Store white chocolate coated pumpkin protein balls in an airtight container in the refrigerator for up to one week.