No Bake Pumpkin Peanut Butter Protein Bites
These no-bake pumpkin peanut butter protein bites are an easy fall snack made with pumpkin puree, creamy peanut butter, protein powder, toasted pecans, and a white chocolate topping.
Equipment
- Mixing bowls
- Food scale/measuring spoons
- 1 24 cup muffin pan or silicone pan
Ingredients
- 200 grams natural creamy peanut butter
- 60 grams pumpkin puree
- 50 grams vanilla protein powder
- 50 grams pure maple syrup
- 5 grams vanilla extract
- 3-4 grams pumpkin pie spice
- 1 gram fine sea salt
- 40-50 grams toasted pecans (finely chopped)
White chocolate topping
- 170 grams white chocolate chips (melted)
- 10 grams coconut oil
Instructions
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Toast the pecans: Preheat your oven to 350°F. Spread the chopped pecans onto a small baking sheet and toast for 5–7 minutes, or until fragrant. Let them cool completely.
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Line a 24-cup mini muffin pan with paper liners or use a silicone mini muffin pan.
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In a large mixing bowl, add the peanut butter, pumpkin puree, vanilla protein powder, maple syrup, vanilla extract, pumpkin pie spice, salt, and toasted pecans. Stir everything together until smooth and well combined. The mixture should be thick but easy to stir.
Tip: Protein powders can vary quite a bit. If your mixture feels too soft, stir in a little extra protein powder, one tablespoon at a time. If it's too thick, add a teaspoon of water or a little extra pumpkin puree until it reaches a thick, scoopable consistency.
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Fill the muffin pan: Divide the mixture evenly between the cups of a 24-cup mini muffin pan (a silicone pan works best). Press each portion down firmly with the back of a spoon or your fingers to create an even, compact layer.
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Make the white chocolate topping: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 20-second intervals, stirring well after each, until smooth and completely melted.
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Spoon about 1/2 a tablespoon white chocolate evenly over each pumpkin bite, spreading it into an even layer. If you'd like, sprinkle a few extra toasted pecans on top or a light dusting of pumpkin pie spice for a pretty fall finish.
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Refrigerate for 30–45 minutes, or until the white chocolate is completely set. Once firm, remove the bites from the pan and enjoy!
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Store leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
