Classic fall flavors make their way into these Pumpkin Cinnamon Raisin Balls for the perfect snack or energy ball pick-me-up. Vegan, paleo, and Whole30 approved!
Coming at ya with another pumpkin recipe! This time in ball size form š It’s the time of the year when people put pumpkin in just about anything and I’m not missing out on the fun. With it being so good for you, there isn’t really any excuse not to use it in everything.
If ya didn’t know, there are quite a few benefits of pumpkin. It’s a potassium heavyweight – it has 564 mg of potassium for just a half cup (which is 33% more than a medium banana!). It is also very high in vitamin A and beta-carotene, which is typically found in orange foods. Beta-carotene is great for eye health and vision protection. Pumpkin also has a little bit of calcium, iron, magnesium, and phosphorus for good measure.
On top of all that it has only 50 calories per 1/2 cup! All those benefits for that little amount? Sign me up.
So enough with the nerdy nutrition stuff. These pumpkin cinnamon raisin balls are so good and super easy to make. One food processor or blender is all you need. Throw all the ingredients in (in different batches), blend it up, and voila. I opted for raisins instead of the usual dates found in energy balls to change it up, and well because the cinnamon raisin flavor (duh). But I’m sure dates would work just as well!
They make for a perfect snack, treat, or pre workout. They would also provide energy in the middle ofĀ long run. Instead of buying Larabars or other bars like that, just make these. Homemade is always better, and less expensive!Ā I am thinking of making some more since I started training for another marathon.
PS – you can keep them in the freezer and they will last forever!
Check out the video on how easy it comes together!
If you make this recipe or anything from Eat the Gains, make sure to post it andĀ tag meĀ so I can see all of your creations!!Ā
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- 1 cup raisins
- 1 cup walnuts
- ⅜ cup pumpkin puree
- 6 tablespoons coconut flour
- 1 teaspoon pumpkin pie spice
- salt to taste
- cinnamon for rolling
- Place the raisins in a food processor or high speed blender and pulse a few times until broken down into pieces. Add in a walnuts and pumpkin and blend until smooth, scraping down the sides as needed.
- Add coconut flour, pumpkin pie spice, and salt and blend until a ball of "dough" forms. If it's too wet, add a bit more coconut flour.
- Roll into ball form (about 2 teaspoons per ball) and then roll in cinnamon for coating.
- Store in the fridge or freezer and enjoy!
This post was posted last year and updated this year with a video and photography!
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Loving the nerdy nutrition facts – keep em coming!! š These balls look fabulous and definitely sound like a great sub for Larabars. Going to try them out for my road trip tomorrow!
Yay, glad you appreciate them haha! Hope you like them Whitney!!
O yum!!! And I love recipes that use coconut flour (sans eggs! Haha!)
Yes I agree!! It is so good for you too, I love the added fiber it gives to recipes!
Never too late for a pumpkin recipe! I’ll take all of these!!
Haha I agree! I will be making pumpkin everything all throughout the winter!
Wonder if these will work with dates. Going to give it a try! Thanks.
I think that would work just fine since the consistency is similar. Hope you like them!
Did you try it with dates?? I was thinking the same thing!
Ok I have to give these a try, look like a nice breakfast surprise for a gf family
Sounds like a perfect breakfast treat. I hope your family likes them Laura!
Hey there! Now that fall is coming around again, I would love to try these. But I’m a bit at a loss with the 3/8 pumpkin puree… 3/8 of what? a cup? š
Gahh, good catch!! 3/8 cup pumpkin. Thanks Sara š
I substituted dates for raisins & I put some coconut sugar in the cinnamon for rolling because I thought the cinnamon too spicy for my family. Yummy!
I love those subs and the coconut sugar is such a good idea! So glad you liked them Debbie, thanks for trying!