These Pumpkin Protein Truffles are a tasty bite-sized treat that packs a punch of flavor and nutrition! Made with pumpkin, protein powder, and a sprinkle of warm spices, they’re simply delightful.
They’re like little bites of fall that you can enjoy anytime! I love grabbing a few of these for a post-workout snack. They’re easy to make and perfect for sharing with friends. 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure canned pumpkin, not pie filling, as the filling has added sugars and spices. If fresh pumpkin is available, you can roast and puree it to use instead. The flavor of fresh is unbeatable!
Protein Powder: I prefer vanilla protein powder for a bit of flavor, but unflavored also works well. You can substitute with plant-based protein powder for a vegan version. Just check the consistency, as you may need to adjust the other ingredients.
Flours: Oat flour provides a nice texture, but almond flour is great for a nutty flavor. If you’re gluten-free, either will work perfectly. If you have rolled oats on hand, you can blend them into a flour texture!
Sweeteners: Maple syrup or honey adds sweetness, but if you want to lower sugar, try using a stevia-based sweetener. Just remember, you’ll want to adjust the amount based on the sweetness level of the substitute.
How Do I Coat My Truffles Without a Mess?
Coating the truffles in chocolate can be tricky, but here’s how to keep it clean and effective. You’ll want to melt your chocolate carefully. Use a double boiler or microwave in short bursts to prevent burning.
- Once melted, dip each frozen truffle quickly. A fork can help lift it out without making a mess. Allow excess chocolate to drip back into the bowl.
- Sprinkle your toppings before the chocolate sets; this helps them stick better.
- Set them on parchment paper to harden. For easier coating, try placing your truffles back in the freezer for a few minutes before dipping.
With these tips, you’ll create perfectly coated truffles every time!
How to Make Pumpkin Protein Truffles
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup protein powder (vanilla or unflavored)
- 1/2 cup oat flour or almond flour
- 1-2 tbsp maple syrup or honey (optional, for sweetness)
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger)
- 1/2 tsp vanilla extract
- 6 oz dark chocolate (for coating)
- 1 tbsp coconut oil (optional, for melting chocolate)
- Coarse sea salt and mixed seeds (pumpkin, sunflower) for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 30 minutes of chilling time in the freezer. In under an hour, you can enjoy these delicious treats!
Step-by-Step Instructions:
1. Mix the Base:
In a mixing bowl, combine the canned pumpkin puree, protein powder, oat or almond flour, maple syrup, pumpkin pie spice, and vanilla extract. Stir everything together until you create a thick dough. If it feels too sticky, just add a little more flour; if it’s too dry, add a splash more pumpkin. It should be moldable!
2. Shape the Truffles:
Using your hands, roll the mixture into bite-sized balls, about 1 inch in diameter. Place these little balls on a baking tray lined with parchment paper. Make sure they’re spaced out so they don’t touch each other.
3. Chill the Mixture:
Pop the tray in the freezer for at least 30 minutes. This helps the truffles firm up, making them easier to coat in chocolate.
4. Melt the Chocolate:
While the truffles are chilling, melt the dark chocolate along with the coconut oil in a double boiler or microwave. If using the microwave, be sure to heat it in short bursts (about 30 seconds at a time), stirring in between until it’s all nice and smooth.
5. Coat Each Truffle:
Grab a chilled truffle and use a fork or dipping tool to dip it into the melted chocolate, ensuring it’s fully coated. Allow any excess chocolate to drip off back into the bowl. It can be a fun and messy task!
6. Add Tasty Toppings:
Place the coated truffles back on the parchment paper. Before the chocolate hardens, sprinkle coarse sea salt and any seeds you like on top for a crunchy finish. These little details add extra flavor!
7. Let Them Set:
Allow the truffles to harden either at room temperature or in the refrigerator for a quicker set. Once firm, they’re ready to devour!
8. Store & Enjoy:
Keep the truffles in an airtight container in the refrigerator. They make for a perfect protein-packed snack or dessert, great for sharing or enjoying all on your own!
These Pumpkin Protein Truffles are the ultimate combination of creamy pumpkin, protein, and rich chocolate. Enjoy this delightful treat any time of year, but especially during the fall! 🍂
Can I Use Fresh Pumpkin Instead of Canned?
Yes, absolutely! If you have fresh pumpkin, roast it until soft and then puree it. It may have a slightly different texture, but the flavor will be fantastic!
Can I Substitute Another Sweetener for Maple Syrup?
Definitely! You can use honey, agave nectar, or even a sugar-free sweetener if you’re looking to cut back on sugar. Just be mindful of the sweetness level as you adjust the quantity accordingly.
How Long Do These Truffles Last?
The truffles will stay fresh in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage; just make sure to wrap them well to avoid freezer burn!
Can I Make These Vegan?
Yes! To make these truffles vegan, use a plant-based protein powder and substitute maple syrup for honey. The rest of the ingredients are already vegan-friendly!
