Healthy Pumpkin Truffles
Yields: 24 truffles
These homemade pumpkin truffles are my new favorite fall candy… And not just because they look and taste like they came from an expensive chocolate shop! Their sweet pumpkin filling is full of cozy spices and tastes exactly like little bites of pumpkin pie. They’re coated with rich dark chocolate and finished with (an optional, but highly recommended!) sprinkling of flaky sea salt. Such a delicious flavor combination! Leftover truffles will keep for at least 5 days (if not longer!) if stored in the refrigerator. (They can be left uncovered or inside of an airtight container; both will work!)
  1. Place a sheet of wax paper or parchment paper on a baking tray.
  2. In a medium bowl, stir together the pumpkin purée, pumpkin spice, salt, and liquid stevia. Add in the oat flour, stirring until just incorporated.
  3. Working with a small amount of the mixture at a time, roll into a bite-sized sphere. Place on the prepared baking sheet. Repeat with the remaining mixture. (Rub your fingers and palms with a little neutral-tasting oil first if it sticks to them!)
  4. Place the dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Continue to heat for 10-second intervals, stirring for 1 minute between each, until the chocolate has completely melted. (I highly recommend keeping it warm while you assemble your truffles! See the Notes below!)
  5. Working with one filling sphere at a time, carefully dip it in the melted chocolate using two forks, and let the excess drip off by rocking it between the two forks. Place back onto the wax paper. If using the flaky sea salt, sprinkle a small amount on the top of the dipped truffle (see Notes!). Repeat with the remaining chocolate and filling spheres.
  6. Once all 24 truffles have been coated, place them in the freezer for 5-10 minutes (or the refrigerator for 15-20 minutes) or until the chocolate has hardened. Store in the refrigerator until ready to eat.
Notes: For the homemade pumpkin spice, use as follows: ¾ teaspoon cinnamon (← that’s my favorite kind; it tastes stronger and sweeter than plain cinnamon!), ⅛ teaspoon allspice, ⅛ teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon cloves.

This is my favorite store-bought oat flour (or this for a gluten-free version!) because it’s so fine and powdery. If you’d like to make your own instead, I show you how here!

Any flour except coconut flour may be substituted for the oat flour. When substituting gluten-free flours, the texture of the filling will vary (and typically be grainier).

Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your filling, and it will be too crumbly to roll. If this happens to you, add any type of milk 1 teaspoon at a time until the filling comes together.

I highly recommend using the liquid stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too! I buy mine online here because that’s the cheapest price I’ve found. For sweeter filling, increase the liquid stevia by an additional ⅛ to ¼ teaspoon.

If you really prefer not to use the liquid stevia, then omit it and substitute ¼ cup (48g) of coconut sugar, brown sugar, granulated sugar, or powdered sugar. You may need to increase the amount of oat flour to compensate for the added volume. (The filling won’t be quite as sweet with any of these substitutions! They’ll be closer to the sweetness level of muffins, rather than truffles or candy.)

Use regular bars of chocolate for the coating, NOT chocolate chips! Chocolate bars melt better and taste smoother than chocolate chips, which often contain a stabilizer to help them hold their shape. I love Ghirardelli and Lindt for this! (Other “milkier” brands like Hershey’s special dark or Cadbury are much thicker when they melt, so I haven’t had good luck with them.)

To keep your bowl of melted chocolate warm, (a) turn on an electric pancake griddle or a metal panini press {I don’t have the former, so this is what I use! mine is no longer sold in stores, but this panini press is very similar to mine!} and (b) place a washcloth that’s been folded in half in between the bottom of your bowl and the electric griddle or metal top of the panini press. If you use this set-up, your bowl of chocolate should stay warm and at the same consistent temperature, which makes coating your truffles cups so much easier. (They’ll also look prettier! If you let the bowl of chocolate sit on your counter and periodically reheat it, your truffles will look speckled.)

This is the flaky sea salt that I use! I usually crush it a bit between my fingers before sprinkling it because the flakes are so big. I’ve also found that it sometimes dissolves in the melted chocolate if you sprinkle it too soon after dipping, so I like to dip about 3 or 4 truffles, then sprinkle them with the sea salt to give the chocolate a bit of time to start setting first. (The salt will also dissolve if you seal the truffles inside of an airtight container to refrigerate.)

For more tips and information, please see my blog post above!

{gluten-free, vegan, clean eating, low fat, low sugar, dairy free, egg free}
Recipe by Amy's Healthy Baking at