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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.
These truffles look absolutely amazing! I love pumpkin anything!
The fats are not mentioned in the nutrition facts. Please, can you tell us the quantity of fat/saturated fat found in a ball? Thank you very much!
They are mentioned. Total fat is 2 gm per ball. The sat fat is probable less than 0.1, so it shows as 0 which doesnt display in the widget.
These are delicious! Love them! Thanks for your great recipe!
Question: what is best way to freeze? Just in a container or should they be wrapped up and in a container? Thanks!!! 🙂
just in a box where they fit well there isnt too much air space.
OMG…I just made these & they are ridiculously good. I ended up adding more almond & coconut flour, so it’s possible my heat wasn’t high enough to cook out enough moisture but THEY TASTE JUST LIKE THE PUMPKIN PIE INSIDES AND I AM SO HAPPY RIGHT NOW…THESE WILL BE MADE AGAIN & AGAIN!💚
So awesome! Pumpkin purees vary in moisture depending onthe brand and of course the stove and pan matter. you an cook it a min or so longer until it is somewhat caramel like mixture on the edges. Either way they turn out great!
Any substitute for the almond flour? I am gluten free but also allergic to nuts (coconut is fine)
Use oat flour
Hi: is it safe to eat raw almond and coconut flour? Thanks.
yes. almond flour is flour of almonds. Almonds can be eaten raw as is.
coconut flour is also safe to eat raw
Hi! Just out of curiousity, what is special about coconut flour that you include 3T of it rather than just add 3T more of almond flour. (I don’t know much about flours obviously!) I’m looking forward to making these. I have a bag of unsweetened coconut flakes. Is it possible for me to make the needed coconut flour from this. rather than buying some? Thank you so much.
coconut flour absorbs a lot more moisture than almond flour. To get a non sticky mixture that can be shapes, you would need a lot more almond flour than 3 tbsp. That much almond flour will make the mixture heavier, less pumpkiny,less sweet and more gritty. the coconut flour balances it out by absorbing the extra moisture allowing for a good balance of pumpkin and flours.
Very interesting and helpful, Richa‼️
coconut flour is defatted flakes made into flour. if you bledn the flakes, you’ll get coconut butter. you can use more almond flour or a mix of almond and oat/other grain flours. Just use enough for a no too sticky mixture and let the shaped truffles chill so that they are not too soft or sticky.
Just a clarification:
Coconut flour is ground desiccated, not defatted, coconut flakes.
coconut flour is defatted.
love these. Great to use extra pumpkin. I used chocolate powder and cardamon in with the sugar as a taste twist.
These are PERFECT! I love pumpkin pie in fun-sized forms. They look just like sugary donut holes, my favorite!
Oooo these look good. Can’t wait to make them, I’ll update when I do 🙂
Can you use more almond flour instead of the coconut flour and Florida Crystals instead of coconut sugar? (HATE and am allergic to coconut).
Thanks,
yes you can. and the sugar too.