Protein cake pops! Peanut butter pumpkin cake pops to be precise. Need I say more?! While these are definitely not your traditional cake pop recipe, it’s the best way to describe the texture and how they taste!

I am a sucker for a good piece of cake. And then when cake pops became all the rage, what’s not to love? A perfect bite-size piece of cake on a stick, yes, please! While they are absolutely delicious, traditional ones can be pretty heavy in sugar. Of course, they can be enjoyed in moderation, but something to think about if you have specific goals.

So today, we are making a much easier and healthier spin on them!  The cake batter requires no baking, is made with only 4 ingredients, and then is covered in chocolate! You totally don’t have to coat them in chocolate if you don’t want either and just eat them as is.

Each ball is 95 calories per ball with 5 grams of protein, 8 grams of carbs, and 6 grams of fat. They are ready in about 30 minutes for a quick and healthy treat you can enjoy all week long.

What are cake pops?

Cake pops or cake balls are bite-sized balls made from mixing crumbled cake and frosting and traditionally coated in icing or chocolate and stuck on a lollipop stick, giving them their name. The texture is moister than your traditional cake, almost resembling cookie dough. They have become super popular with tons of different flavor combos.

Ingredients

• pumpkin puree
• peanut butter
• vanilla protein powder – any flavor will work though
• pumpkin pie spice
• chocolate chips – melted down and will be the coating for the cake balls
• coconut oil – optional, but helps the chocolate be a little more fluid to help roll the balls
• salt

How to make pumpkin protein cake pops

1. Make the dough. In a medium-sized bowl, add pumpkin, peanut butter, protein powder, pumpkin spice, and salt. Mix well to combine. It will get crumbly at first but then comes together – the texture is like cookie dough.
2. Form into balls. Using a tablespoon as a scoop, form into 12 equal-sized balls. Place on a parchment paper lined plate or baking sheet in the freezer for 10 minutes to harden.
3. Melt the chocolate. Add chocolate chips and coconut oil to a small-medium bowl. Microwave in 15-20 second increments until melted. Make sure to stir after every time so the chocolate doesn’t burn.
4. Coat cake pops. Dip the cake ball into the bowl of melted chocolate and use a spoon to roll it around to evenly coat. Repeat with the remaining balls. If desired, sprinkle with a little salt. Let cool in the fridge until the chocolate hardens.
5. Enjoy! Sprinkle with pumpkin pie spice once cooled and enjoy!

Protein powder tips

• use a thicker protein powder – the protein powder is what absorbs the liquid and is the flour of the recipe. You do not want one that dissolves easily in things (like collagen), or the dough will not form. I used the brand Orgain and it works really well. You can try whey protein but might need the addition of flour.
• if your batter comes out wet – I suggest adding a little coconut flour, oat flour, or almond flour to help absorb the moisture. Slowly add until you reach the desired consistency as each one has different absorbencies (coconut flour has the most).

Storage

• refrigerator – store leftovers in an airtight container in the fridge. Cake pops should stay fresh for a week.
• freezer – place in a storage bag for up to 3 months. Let defrost in the fridge when ready to enjoy.

More protein snack recipes

• pumpkin protein bars
• apple cinnamon protein cookies
• oatmeal raisin protein bars
• homemade gummies
• chocolate peanut butter protein balls
• sweet potato blueberry protein muffins

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!