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Homemade healthy pumpkin truffles with a filling that tastes like pumpkin pie, coated in dark chocolate and topped with flaky sea salt. Low in calories, vegan, gluten-free, and free from butter, oil, heavy cream, and refined sugar.

Ingredients

Scale
  • ½ cup (122 g) pumpkin purée (plain, NOT pumpkin pie mix)
  • 1¼ tsp homemade pumpkin spice (¾ tsp cinnamon, ⅛ tsp each allspice, ginger, nutmeg, cloves)
  • ⅛ tsp salt
  • ¾ tsp liquid stevia (or adjusted to taste)
  • ¾ cup (90 g) oat flour (gluten free if necessary, measured accurately)
  • ¼ cup (54 g) roughly chopped dark chocolate (chocolate bars only, no chips)
  • Optional: flaky sea salt for finishing

Instructions

  1. Line a baking tray with wax paper or parchment.
  2. Accurately measure the oat flour by spooning and leveling or using a kitchen scale.
  3. In a medium bowl, combine pumpkin purée, pumpkin spice, and salt.
  4. Add liquid stevia and stir to combine.
  5. Stir in oat flour until mixture just comes together and is firm enough to roll; if too dry, add milk 1 tsp at a time until it holds.
  6. Press filling flat in bowl, slice into quarters, then halve each quarter to divide into 24 portions.
  7. If sticky, rub a tiny bit of neutral-flavored oil on fingertips and palms.
  8. Roll each portion into bite-sized balls and place on prepared tray.
  9. Place chopped dark chocolate in microwave-safe bowl.
  10. Melt chocolate in microwave: 30 seconds on HIGH, stir 1 minute, then in 10-second bursts stirring each time until fully melted.
  11. Keep chocolate warm while dipping by placing bowl on folded washcloth over a warm panini press or electric griddle, or use a double boiler.
  12. Using two forks, dip each pumpkin ball into melted chocolate, rolling to coat fully.
  13. Rock the dipped truffle between forks to let excess chocolate drip off, then place on the lined tray.
  14. Optionally sprinkle flaky sea salt on truffles once chocolate begins to set.
  15. Freeze tray for 5–10 minutes or chill in the refrigerator for 15–20 minutes until chocolate hardens.
  16. Store truffles in the refrigerator until ready to serve.

Notes

Important to measure oat flour accurately to avoid dry, crumbly filling., Homemade pumpkin spice blend preferred for flavor balance: ¾ tsp cinnamon, ⅛ tsp each allspice, ginger, nutmeg, cloves., Liquid stevia is recommended sweetener; adjust to taste or substitute with ¼ cup (48 g) coconut sugar, brown sugar, granulated sugar, or powdered sugar (may require more oat flour)., Use chocolate bars (e.g., Ghirardelli, Lindt) for melting, avoid chocolate chips and thick melting bars like Hershey’s special dark or Cadbury., Flaky sea salt adds flavor and finish; sprinkle after chocolate sets slightly to prevent dissolving., Keep melted chocolate warm using a warm surface under bowl for smooth coating., Truffles keep well in the fridge for at least 5 days; flakes of sea salt may dissolve if stored sealed over time., Let chilled truffles sit at room temperature 10–15 minutes before serving to soften and enhance flavor., For uniform truffles, cut the flattened filling into portions before rolling., Small additions like nut butter or toasted nuts can be added for variation.

Nutrition

Find it online: https://cookingcrumbs.com/healthy-pumpkin-truffles/