Healthy Pumpkin Truffles Recipe

Introduction

These Healthy Pumpkin Truffles are a delightful bite-sized treat that balance rich pumpkin flavor with a smooth dark chocolate coating. Naturally sweetened and gluten-free, they make a perfect snack or festive dessert for the fall season.

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 the truffles.
2. Step 2: In a medium bowl, stir together the pumpkin purée, pumpkin spice, salt, and liquid stevia until well combined. Add the oat flour and stir until just incorporated.
3. Step 3: Working with a small amount of mixture at a time, roll into bite-sized spheres. Place each ball onto the prepared baking sheet. If the mixture sticks to your fingers, rub them with a little neutral-tasting oil before rolling.
4. Step 4: Place 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 fully melted. Keep the chocolate warm while coating the truffles.
5. Step 5: Using two forks, carefully dip each pumpkin sphere into the melted chocolate. Let excess chocolate drip off by rocking the truffle between the forks, then return it to the wax paper. If using flaky sea salt, sprinkle a small amount on top after dipping.
6. Step 6: Once all truffles are coated, place them in the freezer for 5–10 minutes or refrigerator for 15–20 minutes until the chocolate hardens. Store the finished truffles in the refrigerator until ready to enjoy.

Tips & Variations

• Measure oat flour carefully using a kitchen scale or spoon-and-level method to avoid dry, crumbly filling. Add milk 1 teaspoon at a time to adjust consistency if needed.
• Make your own pumpkin spice blend using ¾ tsp cinnamon, ⅛ tsp each of allspice, ginger, nutmeg, and cloves for the best flavor.
• Liquid stevia provides sweetness without extra calories; increase by ⅛ to ¼ tsp for a sweeter filling or substitute ¼ cup sugar with adjustments to oat flour.
• Use dark chocolate bars (not chips) for coating to achieve a smooth melt and glossy finish. Brands like Ghirardelli or Lindt work well.
• Sprinkle flaky sea salt after dipping 3-4 truffles at a time to avoid salt dissolving into warm chocolate.
• Keep melted chocolate warm by placing the bowl on a folded washcloth over an electric griddle or panini press for easy dipping and a prettier finish.

Storage

Store the pumpkin truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month and thaw in the fridge before serving. Reheat is not recommended as it may affect the texture of the chocolate coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling contains added sugars and spices which can alter the flavor and texture of the truffles. Use plain pumpkin purée for best results.

What if I don’t have liquid stevia?

You can substitute liquid stevia with ¼ cup of coconut sugar, brown sugar, granulated sugar, or powdered sugar. Keep in mind you may need to increase the oat flour slightly to maintain the right consistency, and the filling will be less sweet.

Healthy Pumpkin Truffles Recipe

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5 from 100 reviews

These Healthy Pumpkin Truffles are a delicious and guilt-free treat made with pumpkin purée, homemade pumpkin spice, and coated in rich dark chocolate. Naturally sweetened with liquid stevia and using oat flour for a tender filling, these bite-sized truffles are perfect for a quick snack or a festive dessert. Finished with an optional sprinkle of flaky sea salt, they offer a perfect balance of sweet and savory flavors.

• Author: Ella
• 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 (¾ tsp cinnamon, ⅛ tsp allspice, ⅛ tsp ginger, ⅛ tsp nutmeg, ⅛ tsp cloves)
• ⅛ tsp salt
• ¾ tsp liquid stevia (or adjusted to taste)
• ¾ cup (90g) oat flour (gluten free if necessary and measured using a kitchen scale)

Coating

• ¼ cup (54g) roughly chopped dark chocolate bars (not chocolate chips; recommended brands: Ghirardelli or Lindt)
• Optional: flaky sea salt (for finishing, highly recommended)

Instructions

1. Prepare baking surface: Place a sheet of wax paper or parchment paper on a baking tray to prevent sticking and to set the truffles on after coating.
2. Mix filling: In a medium bowl, stir together the pumpkin purée, homemade pumpkin spice, salt, and liquid stevia until well combined. Add the oat flour and gently mix until just incorporated, being careful not to overmix.
3. Form truffle spheres: Working with small portions of the filling, roll the mixture into bite-sized spheres using your hands. If the mixture sticks, rub your fingers and palms with a little neutral-tasting oil. Place each sphere onto the prepared baking sheet.
4. Melt chocolate: Place the dark chocolate in a microwave-safe bowl. Microwave on HIGH for 30 seconds, then stir the chocolate for 1 minute. Continue microwaving in 10-second intervals, stirring for 1 minute between each, until the chocolate is completely melted and smooth. Keep the chocolate warm during truffle assembly using a warm surface like an electric griddle with a folded washcloth beneath the bowl.
5. Dip truffles: Using two forks, carefully dip one truffle sphere at a time into the melted chocolate, rocking between the forks to let excess chocolate drip off. Place the coated truffle back onto the wax paper. If using flaky sea salt, wait to sprinkle the salt until after dipping a few truffles, then lightly sprinkle the salt on top to prevent it from dissolving too quickly.
6. Set truffles: After coating all truffles, chill them in the freezer for 5-10 minutes or the refrigerator for 15-20 minutes until the chocolate hardens.
7. Store: Keep the truffles refrigerated until ready to serve. Enjoy within a week for best freshness.

Notes

• Correct measurement of oat flour is crucial; use a kitchen scale or spoon and level method to avoid a dry, crumbly filling. If too dry, add milk (any type) 1 teaspoon at a time until the filling comes together.
• For homemade pumpkin spice, combine ¾ tsp cinnamon, ⅛ tsp allspice, ⅛ tsp ginger, ⅛ tsp nutmeg, and ⅛ tsp cloves.
• Liquid stevia is recommended for sweetness; for a sweeter filling, add an additional ⅛ to ¼ teaspoon. Alternatively, use ¼ cup (48g) of coconut sugar, brown sugar, granulated sugar, or powdered sugar but expect a less intense sweetness and potentially need more flour to compensate.
• Oat flour can be substituted with any flour except coconut flour; gluten free flours may result in a grainier texture.
• Use dark chocolate bars for coating, not chocolate chips, for better melting and smoother texture. Recommended brands are Ghirardelli or Lindt.
• Flaky sea salt is ideal for finishing; sprinkle after dipping a few truffles so salt doesn’t dissolve into the chocolate. Crushing large flakes slightly before use improves distribution.
• Keep melted chocolate warm by placing the bowl on an electric griddle or panini press with a folded washcloth underneath to maintain a consistent temperature, ensuring easier coating and prettier truffles.

Keywords: healthy pumpkin truffles, pumpkin spice truffles, low sugar dessert, gluten free truffles, dark chocolate pumpkin treats, bite-sized pumpkin snacks