Healthy Pumpkin Truffles Recipe

These healthy pumpkin truffles are a delightful, bite-sized treat perfect for fall or any time you crave a cozy, lightly spiced snack. Made with pumpkin purée and a touch of dark chocolate, they are naturally sweetened and gluten-free. Enjoy these simple, no-bake goodies that come together quickly and satisfy your sweet tooth without the guilt.

Ingredients

• ½ cup (122g) pumpkin purée (NOT pumpkin pie mix!)
• 1 ¼ tsp homemade pumpkin spice (see Notes!)
• ⅛ tsp salt
• ¾ tsp liquid stevia (or adjusted to taste)
• ¾ cup (90g) oat flour (gluten free if necessary and measured like this)
• ¼ cup (54g) roughly chopped dark chocolate (see Notes!)
• Optional: flaky sea salt (for finishing – highly recommended!)

Instructions

1. Step 1: Place a sheet of wax paper or parchment paper on a baking tray to prepare for assembling the truffles.
2. Step 2: In a medium bowl, stir together the pumpkin purée, pumpkin spice, salt, and liquid stevia. Add the oat flour and stir until just combined.
3. Step 3: Working with a small amount of the mixture at a time, roll it into bite-sized spheres. Place them on the prepared baking sheet. If the mixture sticks to your hands, rub your fingers and palms with a little neutral-tasting oil to make rolling easier.
4. Step 4: Put the chopped dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds, then stir for 1 minute. Continue heating in 10-second intervals, stirring for 1 minute between each, until the chocolate is completely melted. Keep the chocolate warm while you assemble the truffles.
5. Step 5: Using two forks, carefully dip each pumpkin sphere into the melted chocolate, allowing the excess to drip off by gently rocking between the forks. Place the coated truffle back on the wax paper. If desired, sprinkle flaky sea salt on top of each dipped truffle.
6. Step 6: Once all truffles are coated, place the tray in the freezer for 5–10 minutes or the refrigerator for 15–20 minutes until the chocolate hardens. Store the truffles in the refrigerator until ready to enjoy.

Tips & Variations

• Use homemade pumpkin spice blend for the freshest flavor, or substitute with store-bought if needed.
• Choose high-quality dark chocolate with at least 70% cocoa for a rich taste and added antioxidants.
• If oat flour is unavailable, finely ground rolled oats can be used, but the texture might be slightly different.
• For a touch of extra crunch, add finely chopped nuts into the pumpkin mixture before rolling.
• To make the truffles vegan, ensure the dark chocolate is dairy-free and use a plant-based liquid sweetener if preferred.

Storage

Store the pumpkin truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to one month. When ready to eat, thaw in the refrigerator for about 30 minutes. These truffles are best enjoyed chilled but can be gently brought to room temperature for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, it’s important to use pure pumpkin purée and not pumpkin pie mix, which contains added sugars and spices that will affect the flavor and texture of the truffles.

What can I substitute for liquid stevia?

You can replace liquid stevia with another liquid sweetener like maple syrup, honey, or agave nectar. Adjust the quantity to taste, keeping in mind these may add extra moisture to the mixture.

Healthy Pumpkin Truffles Recipe

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These Healthy Pumpkin Truffles are bite-sized treats bursting with seasonal flavor. Made with real pumpkin purée, homemade pumpkin spice, and oat flour, they are naturally sweetened with liquid stevia and coated in rich dark chocolate. Perfect as a guilt-free indulgence or a festive dessert, these truffles combine creamy pumpkin filling with a satisfying chocolate shell and a hint of flaky sea salt for a delightful contrast.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Filling

• ½ cup (122g) pumpkin purée (NOT pumpkin pie mix)
• 1 ¼ tsp homemade pumpkin spice (see Notes)
• ⅛ tsp salt
• ¾ tsp liquid stevia (or adjusted to taste)
• ¾ cup (90g) oat flour (gluten free if necessary and measured like this)

Coating

• ¼ cup (54g) roughly chopped dark chocolate (see Notes)
• optional: flaky sea salt (for finishing – highly recommended!)

Instructions

1. Prepare baking sheet: Place a sheet of wax paper or parchment paper on a baking tray to prevent sticking and make cleanup easy.
2. Mix filling: In a medium bowl, combine the pumpkin purée, homemade pumpkin spice, salt, and liquid stevia. Stir these ingredients together thoroughly before adding oat flour.
3. Incorporate oat flour: Add the oat flour to the wet ingredients, mixing gently until just combined to form a dough-like consistency suitable for rolling.
4. Shape truffles: Roll small portions of the mixture into bite-sized spheres, working with a little amount at a time. If the mixture sticks to your hands, rub your fingers and palms lightly with a neutral-tasting oil to prevent sticking. Place each sphere onto the prepared baking sheet.
5. Melt chocolate: Place roughly chopped dark chocolate in a microwave-safe bowl. Microwave on HIGH for 30 seconds, then stir well. Continue heating in 10-second intervals, stirring well after each, until the chocolate is fully melted and smooth. Keep melted chocolate warm for dipping.
6. Dip truffles: Using two forks, carefully dip each pumpkin sphere into the melted chocolate, rocking gently between the forks to allow excess chocolate to drip off. Transfer the dipped truffle back onto the wax paper. If desired, sprinkle a small amount of flaky sea salt on top immediately while the chocolate is wet.
7. Chill: Once all 24 truffles have been coated, place them in the freezer for 5-10 minutes or the refrigerator for 15-20 minutes until the chocolate hardens.
8. Store: Keep the truffles refrigerated until ready to serve for optimal freshness.

Notes

• Homemade pumpkin spice typically consists of ground cinnamon, nutmeg, ginger, cloves, and allspice to perfectly balance flavors in the truffles.
• Use dark chocolate with a high cocoa percentage for richer flavor and less added sugar. Roughly chopping allows for faster melting and easier dipping.
• Flaky sea salt is optional but highly recommended to enhance the chocolate and pumpkin flavor with a subtle salty crunch.
• If the mixture sticks to your hands while rolling, lightly oil your palms with a neutral oil such as avocado or canola oil.
• Keep the melted chocolate warm while assembling to ensure smooth coating and ease of dipping.

Keywords: pumpkin truffles, healthy pumpkin dessert, gluten free pumpkin treats, no bake pumpkin recipes, stevia sweetened truffles, fall desserts