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Healthy Pumpkin Truffles are the perfect way to enjoy the cozy flavors of fall without the guilt. Made with real pumpkin puree, warm spices, and a rich dark chocolate coating, these no-bake truffles are as nourishing as they are delicious. They’re easy to prepare, naturally gluten-free, and can even be made dairy-free. Whether you need a festive party treat, a post-dinner dessert, or a quick sweet snack, these truffles never disappoint!
It’s almost infallible, quick, and no-bake. It brings to mind my Dubai Chocolate Strawberries, a dish you can rely on when you’re looking for something simple yet incredibly fulfilling.
Ingredients You’ll Need
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup almond flour
- ¼ cup maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- 1 cup dairy-free dark chocolate chips
- 1 tablespoon coconut oil
Step-by-Step Instructions
- Mix the base – In a large bowl, combine pumpkin puree, almond flour, maple syrup, cinnamon, nutmeg, allspice, and ginger. Stir until the mixture is smooth and well combined.
- Shape the truffles – Roll the mixture into small bite-sized balls and place them on a lined baking sheet.
- Chill – Freeze for about 30 minutes, or until the truffles are firm.
- Melt the chocolate – In a microwave-safe bowl or double boiler, melt the dark chocolate chips with coconut oil until smooth.
- Coat the truffles – Dip each pumpkin ball into the melted chocolate, then place them back on the baking sheet.
- Set – Refrigerate until the chocolate is firm and glossy.
Now they’re ready to enjoy!
How to Serve Healthy Pumpkin Truffles
These pumpkin truffles are best served chilled for a refreshing, melt-in-your-mouth bite. They’re ideal for:
- Holiday dessert platters
- Lunchbox treats
- A quick after-dinner indulgence
- Party favors or homemade gifts
For extra flair, sprinkle crushed nuts, shredded coconut, or a dusting of cinnamon on top before the chocolate sets.
How to Store Pumpkin Truffles
- Refrigerator – Keep in an airtight container for up to 1 week.
- Freezer – Store for up to 3 months. When ready to eat, let them thaw in the fridge for a few hours.
Tips for the Best Pumpkin Truffles
- Use pure pumpkin puree – Skip pumpkin pie filling, which contains added sugars and spices.
- Play with texture – Mix in chopped pecans, walnuts, or pumpkin seeds for crunch.
- Customize the spice level – Love cinnamon? Add a little extra for a stronger flavor.
- Perfect dipping – Use a fork to dip the truffles in chocolate for a smooth finish.
Flavor Variations
Want to switch things up? Try these fun twists:
- Vanilla twist – Add a splash of vanilla extract to the pumpkin mixture.
- Extra chocolatey – Stir in 1 tablespoon cocoa powder before rolling.
- Spiced-up – Experiment with cardamom or cloves for a bolder fall flavor.
Final Thoughts
Healthy Pumpkin Truffles are a fall-inspired treat that combines nutrition with indulgence. They’re quick to make, endlessly customizable, and perfect for sharing. Keep a batch in the fridge for when those sweet cravings hit, you’ll thank yourself later!
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FAQs
Can I substitute almond flour with regular flour?
Yes, but almond flour provides a nutty flavor and keeps these truffles gluten-free. If using regular flour, toast it lightly before mixing for safety and flavor.
What type of chocolate works best?
Dairy-free dark chocolate is a great option, but you can use milk or white chocolate if you prefer. Just know it may alter the sweetness.
How do I know the chocolate has set?
The coating will look glossy and firm to the touch. If a gentle press leaves no smudge, your truffles are ready to serve.
Healthy Pumpkin Truffles
- Total Time: 45 minutes
- Yield: 16 truffles 1x
Description
Healthy Pumpkin Truffles are a guilt-free fall dessert made with real pumpkin puree, almond flour, warm spices, and a rich dark chocolate coating. They’re no-bake, naturally gluten-free, and can even be dairy-free. Perfect for holiday platters, gifts, or a quick sweet snack!
Ingredients
1 cup pumpkin puree (not pumpkin pie filling)
1 cup almond flour
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup dairy-free dark chocolate chips
1 tablespoon coconut oil
Instructions
1. In a large bowl, combine pumpkin puree, almond flour, maple syrup, cinnamon, nutmeg, allspice, and ginger. Stir until smooth.
2. Roll the mixture into small bite-sized balls and place them on a lined baking sheet.
3. Freeze for about 30 minutes, or until the truffles are firm.
4. In a microwave-safe bowl or double boiler, melt the dark chocolate chips with coconut oil until smooth.
5. Dip each pumpkin ball into the melted chocolate, then place them back on the baking sheet.
6. Refrigerate until the chocolate is firm and glossy.
Notes
Best served chilled for a melt-in-your-mouth bite.
Sprinkle crushed nuts, shredded coconut, or cinnamon on top before the chocolate sets.
Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
For variations, add vanilla extract, cocoa powder, or experiment with spices like cardamom or cloves.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 7g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg