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Vegan Pumpkin Pie Truffles or No Bake Pumpkin Donut Holes. 7 Ingredient No oil, No Refined Sugar. These fudgy bites are perfect for fall. Vegan Glutenfree Soyfree Recipe Jump to Recipe
Fudgy Bites, that taste like Pumpkin Pie in a fudge form! hell yes!
7 Ingredients, No Bake, No oil, No Refined Sugar! And ready in 15 mins. It cannot get easier and tastier than this! Pumpkin puree gets heated with maple syrup to thicken slightly, then mixed with almond and coconut flours, as much pumpkin pie spice as you like, then rolled in a mix of cinnamon and coconut sugar. Bliss. Make a double batch! You can also make your own pumpkin pie spice, or use store bought or use just cinnamon, or other spice blends like chai.
More fall desserts to try
- Pumpkin Donuts – so Moist
- Pumpkin ginger Snaps super popular
- 1 Bowl Pumpkin Bread
- Spiced Sweet Potato Doughnuts with Cinnamon sugar
- 1 bowl Banana Apple Bread
- Pumpkin Scones – no oil
- Pumpkin Cheesecake
I like to cook and thicken the pumpkin puree for a fudgier texture result. This also cooks out the somewhat raw flavor that sometimes can be present in canned pumpkin puree. It also cooks out the moisture which would otherwise make the balls icy when frozen for storage.
You can put everything into the processor or bowl without cooking and make these as well. For variation, use sweet potato puree or butternut puree. Coat them in chocolate instead of cinnamon, or some cardamom (yum).
Vegan Pumpkin Pie Truffles
Ingredients
- 1 cup pumpkin puree, (pure pumpkin not pie mix)
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp pumpkin pie spice, (or use a mix of cinnamon, ginger, nutmeg)
- 1/2 cup + 2-3 tbsp almond flour
- 3 tbsp coconut flour
- 2 tbsp coconut sugar
- 1/2 tsp cinnamon
Instructions
- Add pumpkin puree and maple syrup to a pan. Mix in the salt and pumpkin pie spice. Cook over medium heat for 6 to 8 mins to thicken slightly. Add in the vanilla extract if using. (You can also add in 1-2 tbsp rum or liquor of choice with maple syrup.)
- Cool slightly then add in the almond and coconut flour. Mix well. Then let chill to absorb for 10 minutes, then mix again. If the dough is sticky, add 2 tablespoons or more almond flour. Press the mixture between your fingers to check.
- Using your hands, form the dough into smooth balls.
- In a bowl, mix the coconut sugar and cinnamon. Roll the balls in cinnamon and sugar mixture . Store refrigerated for up to 3 days and frozen for up to a month.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to try but have a question. Can these be made without coconut flour or sugar? I have never worked with coconut flour so I am not sure about the best substitution.
Yes use more almond flour
as we can’t buy tinned pumpkin puree …..is blended fresh pumpkin OK and what type of pumpkin ?
Canned pumpkin is actually a variety of squash including pumpkin. When using fresh, sugar pumpkins are used for pies etc.
These are perfect as you have designed them!! Made a double batch this weekend and yes, eat them straight out of the freezer for best results.
❤️❤️
I have these on the schedule to make and try tomorrow. Has anyone tried dipping these in melted dark chocolate yet? Can’t wait to see how they do!!
The flavour and silky texture of these is just amazing. They’re like the most luscious pumpkin pie without the crust. I don’t think I added enough almond flour as they are still a little soft, so I’m hoping they’ll firm up a bit more overnight in the fridge. I had a test truffle (strictly for quality control) and now I can’t stop thinking about the remaining 18 (I made a 1.5 batch) sitting in the fridge. I wonder how many will be there tomorrow morning.
I plan on making these but have a question: is the almond flour the blanched variety without the skins? It appears that way from the video. And you said you can also use oat flour instead of almond? These look delicious – can’t wait to try. Thank you!
It’s without skin flour
I was just looking for something I could quickly make as a sweet (for Tamil New Year) using up the last of this huge pumpkin I had (we already made a lot of pumpkin halwa haha). Since I was making so many other dishes I didn’t feel like spending time making almond flour and coconut flour this time. I’ll try making the recipe as close as possible to the original later, but I thought I would comment that it came out very nice for me like this:
– pressure cooked 1.5 cups of pumpkin (and poured off the bit of remaining water to make payasam)
– mashed it and cooked it with 1/4 cup of palm jaggery until the syrup was sticky
– added 1/4 tsp chai masala
– added about 3/4 cup oat flour (made by grinding porridge oats)
– added 1 tbsp coconut oil (not really necessary I think, just wanted to make it taste richer)
– cooked it until it became very thick, then added ~1/4 cup more oat flour
– rolled it into balls
– rolled them in cane jaggery and cinnamon
I love the fudgy texture <3