These Sunny Pumpkin Spice Balls are like little bursts of autumn sunshine! Packed with wholesome ingredients and the warmth of Maple Pumpkin Spice, they're a perfect snack for cozy days. Made with nutrient-rich chia seeds, protein-packed Sun Butter (or peanut butter), and sweetened with Wood's Pumpkin Maple Syrup, these delightful bites are sure to bring a smile to your face.
With their wholesome ingredients and delightful flavors, these Sunny Pumpkin Spice Balls are the perfect treat for fall. Enjoy them as a quick snack, a post-workout boost, or a sweet indulgence with your favorite cup of tea. Embrace the taste of autumn sunshine with every bite! 🍁☀️
Sunny Pumpkin Spice Balls
- 1 ½-2 cups old-fashioned or quick oats
- ¼ chia seeds
- ½ cup Sun Butter or no-sugar-added peanut butter
- ½ teaspoon cinnamon
- ½ cup pumpkin puree
¼ cup Wood’s Pumpkin Maple Syrup (Can substitute for traditional syrup and ½ teaspoon pumpkin pie spice)
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips (I used Lily’s to keep sugar low)
- To a bowl add all your ingredients except the mini chocolate chips and start to come bind. The mixture should be soft and not too sticky. You should be able to take a scoop and form into a ball with minimal messiness. If it’s too wet you can add a little bit more oats to reach your desired consistency. Remember, the oats will soak up a bit of the moisture.
- Once you think you’ve got a good ball-rolling consistency, mix in chocolate chips.
- Cover a cookie sheet with a piece of wax paper, then take large spoonfuls of your mixture with your hands and roll them into balls, placing them on your parchment paper. Repeat until the dough is gone, then refrigerate or freeze to firm them up.
Note: These will keep in the refrigerator for a week or in the freezer for 3 months. I'll triple the batch next time to store some away. The one batch didn't make it long!
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