I love fall and I love pumpkin. Those that know me well, know that I am one of those people who will go out on all pumpkin through fall and not touch it at all the rest of the year. There is something about the taste and smell that is nostalgic. Takes be back to when I was a kid running through the leaves and camping with friends. I love the cool and rainy nights I can turn on my fireplace and cuddle up in a blanket sipping my tea. These are things that make me happy. These are the memories I want to share with my children so they too, if they want, will share in them with their family.
This recipe for pumpkin spice energy balls is not my own. The original recipe is from Healthy Maven. I liked this recipe so much I wanted to share it with you and show you how it was made. The only adjustment I made to the recipe was taking the brown rice syrup from 1/4 cup to 5 Tablespoons (1/4 cup plus 1 Tablespoon). It helped the mixture to stick together better. I also made step by step video on how these are made. Be sure to check that out on my Youtube channel and be sure to SUBSCRIBE for more videos.
These energy balls are great to take on travel, or for a simple in between meal snack. They are full of fiber and taste just like pumpkin pie!!!! I am in love with these little guys. Be sure to try this recipe out and share it with your friends and family.
Enjoy!
Pumpkin Spice Energy Balls
These energy balls are great to take on travel, or for a simple in between meal snack. They are full of fiber and taste just like pumpkin pie!!!! I am in love with these little guys. Be sure to try this recipe out and share it with your friends and family. The only adjustment I made to the recipe was taking the brown rice syrup from 1/4 cup to 5 Tablespoons (1/4 cup plus 1 Tablespoon). It helped the mixture to stick together better.
Ingredients
- 2 cups rolled oats I used gluten free.
- 2 Tbs. chia seeds You can you white or black, it does not matter.
- 1/4 cup pumpkin puree, canned Not pumpkin pie filling.
- 1 1/2 tsp. pumpkin pie spice
- 5 Tbs. brown rice syrup 5 Tbs. = 1/4 cup + 1 Tbs.
- 1/8-1/4 tsp. ground pink himalayan salt
Instructions
- Combine all ingredients into a medium/large bowl and stir until all is mixed well.
- Scoop out a tablespoon size of mixture and squeeze into balls. The mixture will be very sticky. Mix will make 16 balls.
- Place on a small baking sheet with parchment paper and place in freezer for 15-20 minutes. Then you can move them to the refrigerator and store them for about a week.
Tried this recipe?Let us know how it was!
