Whether I like it or not, it’s already pumpkin season. I can feel it in the air and I can see it on people’s front porches. Also – Pinterest is a pretty good indicator. It’s no secret that I’m not fall’s biggest fan. I can’t help it. I just love summer too much to let it go – it seems like it just started!
There’s no stopping it, though. So I figured I should probably just get over it and succumb to the pumpkin-this and pumpkin-that, right? Right.
This recipe came about as a result of a “fail,” if we’re being honest. We were testing dessert ideas for the fall issue of Edible Indy magazine and we were trying to create pumpkin cookies. The “dough” didn’t turn out to be anywhere close to bake-able.
BUT – here’s the important part. It tasted fantastic. Like, I almost ate the whole bowl while trying to come up with a different cookie idea and enjoyed every bite of it. After a few more test drives and deciding on a vehicle for the pumpkin goodness, I think we achieved pumpkin magic.
- Serves: 24
- Calories: 64
- Fat: 3 g
- Saturated fat: 1 g
- Unsaturated fat: 2 g
- Trans fat: 0 g
- Carbohydrates: 8 g
- Sugar: 6 g
- Fiber: 1 g
- Protein: 1 g
- 1 cup pumpkin puree
- 2 tablespoons maple syrup
- 2 tablespoons gluten free flour
- 3 tablespoons powdered sugar
- ½ cup almond meal
- 1 teaspoon cinnamon
- pinch of sea salt
- ½ cup white chocolate chips
- In a large bowl, combine pumpkin puree, maple syrup, flour, powdered sugar, almond meal, cinnamon, and sea salt. Stir until well combined.
- Empty the mixture into a 1 gallon ziplock and refrigerate.
- Set aside a plate and keep it close – you'll use it to freeze the white chocolate cups soon!
- In a double boiler, melt white chocolate chips.
- Scoop white chocolate into mini muffin cups, using about ½ tablespoon each.
- As you finish each white chocolate cup, set them on the plate and keep the plate in a safe place in the freezer.
- Once the white chocolate cups have frozen, it's time to fill them with the pumpkin mixture!
- Trim a ½" hole in the corner of the ziplock bag and squeeze the filling into the cups. The filling will soften from getting warm in your hands, so it helps to pause and refrigerate again halfway if necessary.
- Refrigerate the truffles until you are ready to serve. Sprinkle with cinnamon to garnish, if desired.