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 🙂 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 of long run. Instead of buying Larabars or other bars like that, just make these. Homemade is always better, and less expensive! 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 and tag me so I can see all of your creations!!
#eatthegains and @eatthegains on Instagram!
- 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!
This post contains affiliate links and I may make little bit of money if you click on and purchase the products that are linked. It doesn’t cost you any extra money. The compensation helps with expenses to keep ETG up and running. I appreciate your support!