Paleo Pumpkin Spice Truffles
Soft, spiced, bite-sized pumpkin truffles made with clean, plant-based ingredients. No oven, no drama—just pure fall joy in snack form.
Ingredients
- 1/2 cup almond flour
- 1/4 cup canned pumpkin puree
- 2 tbsp almond butter
- 1 tbsp maple syrup
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- Pinch of sea salt
- 1/2 tsp vanilla extract
- 2 tbsp shredded coconut optional for rolling
Instructions
- In a bowl, mix almond flour, pumpkin, almond butter, maple syrup, spices, vanilla, and salt until fully combined.
- Roll the dough into 10 even balls using your hands or a cookie scoop.
- If desired, roll each truffle in shredded coconut for flair and texture.
- Place truffles on a parchment-lined tray and freeze for 10–15 minutes to firm.
- Store leftovers in the fridge (if you manage to have leftovers).
Notes
Nutritional Values (Per Truffle)
- Calories: 90
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Truffle)
- Vitamin A: 20%
- Magnesium: 6%
- Iron: 4%
- Vitamin E: 5%
- Potassium: 3%
Additional Notes / Flavor Tips
- Add a dash of nutmeg for a spicier kick.
- Swap almond butter for cashew if you’re fancy.
- Coat in melted dark chocolate if you’re feeling extra (and honestly, why not?).
- They double as holiday gifts or freezer stash for PMS emergencies.