These Pumpkin Protein Truffles are the perfect little snack! Made with creamy pumpkin, protein powder, and sweet spices, they are both tasty and healthy.
They’re super easy to whip up, and trust me, you’ll want to stash these babies in your fridge for a quick energy boost. Plus, who can resist pumpkin treats? 🎃
Key Ingredients & Substitutions
Canned Pumpkin Puree: Use only pure pumpkin puree for these truffles. Avoid pumpkin pie filling, which has added sugar and spices. If you can’t find canned pumpkin, use homemade puree, just ensure it’s well-drained.
Protein Powder: I typically use a vanilla flavor for a little extra sweetness. However, if you prefer or need to avoid whey, plant-based protein powders like pea or hemp work great too!
Nut Butter: Almond butter adds a nice flavor, but feel free to swap it for peanut butter or even sun butter if you have nut allergies. Each option brings its unique taste.
Maple Syrup or Honey: Adjust the sweetness to your liking. I often use maple syrup for a hint of flavor. If you’re looking to cut down on sugar, erythritol or stevia can be great alternatives.
Chocolate Chips: Dark chocolate is perfect for coating. If you prefer, try semi-sweet or even white chocolate. Just remember that the flavor will shift with the type you choose!
How Do You Get the Right Texture for Truffles?
The key to forming perfect truffles lies in the consistency of the mixture. After combining your ingredients, refrigerate the dough for about 30 minutes. This step makes it less sticky and easier to roll into balls.
- Scoop out the mixture and roll into smooth balls; keep your hands slightly damp to help prevent stickiness.
- Freezing the balls for 15 minutes before dipping helps maintain their shape during coating.
Following these steps will yield delicious truffles that are smooth, firm, and bursting with flavor!
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 works best)
- 1/4 cup almond butter or peanut butter
- 1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
- 1 tsp vanilla extract
- 2-3 tbsp maple syrup or honey (adjust to taste)
- 1 1/2 cups dark chocolate chips or chunks (for coating)
- Optional toppings: crushed nuts, coconut flakes, or cinnamon sugar for garnish
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of hands-on preparation time, plus an additional 45 minutes for chilling and setting. In just over an hour, you’ll have tasty Pumpkin Protein Truffles ready to enjoy!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a medium bowl, start by mixing the canned pumpkin puree, protein powder, almond butter, pumpkin pie spice, vanilla extract, and maple syrup. Use a sturdy spoon or spatula to combine everything until you achieve a thick, sticky dough. If you prefer it sweeter, feel free to add more maple syrup to taste!
2. Chilling the Mixture:
Once your mixture is well combined, cover the bowl and place it in the fridge for about 30 minutes. Chilling the dough will make it firmer and easier to shape into truffles.
3. Shaping the Truffles:
After chilling, take the mixture out of the fridge. Using a small cookie scoop or a tablespoon, scoop out portions of the dough and roll them between your palms to form smooth balls. Place each ball onto a parchment-lined baking sheet.
4. Firming Up the Balls:
To help the truffles maintain their shape when dipping, pop the baking sheet in the freezer for about 15 minutes.
5. Melting the Chocolate:
While your truffles are firming up, melt the dark chocolate chips in a microwave-safe bowl. Heat in 15-30 second increments, stirring in between until it’s smooth and fully melted. This process helps prevent burning!
6. Coating the Truffles:
Using a fork or a dipping tool, take each truffle and dip it into the melted chocolate. Make sure each ball is fully coated, and then gently tap the fork on the edge of the bowl to allow excess chocolate to drip off. Return the coated truffles to the parchment paper.
7. Adding Toppings:
While the chocolate is still wet, sprinkle your choice of optional toppings—crushed nuts, coconut flakes, or a sprinkle of cinnamon sugar for an extra touch of flavor.
8. Setting the Truffles:
Finally, put the baking sheet back in the refrigerator for about 20-30 minutes — this will allow the chocolate to set completely.
9. Storing Your Treats:
Once your Pumpkin Protein Truffles are set and ready, store them in an airtight container in the fridge for up to 1 week. You can also freeze them for longer storage – they’ll be handy for quick snacks!
Enjoy your delicious and healthy Pumpkin Protein Truffles whenever you crave a treat or a quick energy boost!
Can I Use a Different Nut Butter?
Absolutely! While almond butter works great, you can substitute it with peanut butter or even sunflower seed butter if you have nut allergies. Each option will give a slightly different flavor!
How Should I Store These Truffles?
Store your truffles in an airtight container in the fridge for up to 1 week. For longer storage, you can freeze them! Just make sure to separate layers with parchment paper to prevent sticking.
What Can I Substitute for Protein Powder?
If you don’t have protein powder, you can use a similar amount of finely ground oats or almond flour, though the texture and protein content will change. Adjust the sweetness accordingly since these substitutes may be less sweet!
How Do I Thaw Frozen Truffles?
To thaw frozen truffles, simply transfer them to the fridge for a few hours or overnight. If you’re in a rush, you can let them sit at room temperature for about 30 minutes before enjoying!
