Pumpkin Spice Truffles
Try this Pumpkin Spice Truffles recipe, or contribute your own.
Try this Pumpkin Spice Truffles recipe, or contribute your own.
- 1/4 cup light corn syrup
- 1/4 cup earth balance buttery sticks softened but not melted (or margarine or salted butter of your choice)
- 1/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tablespoon pumpkin pie spice (i used the whole foods brand)
- 4 - 4.5 cups (packed) powdered sugar (i like the wholesome swee note that you'll need more than one bag.)
- 10 ounces semi-sweet chocolate chips (i used enjoy life mini
- 1 tablespoon virgin coconut oil
- sprinkles (the small sanding sugar type of sprinkl use non-pariels, jimmies, or other shapes instead.)
- mini muffin wrappers
- sheet pan lined with parchment paper
- wilton candy dipping set (this is highly recommend if you don't get one you can use a fork and spoon.)
- Carbohydrate 0.354200000299423 g
- Cholesterol 0 mg
- Fat 0.00168000000142019 g
- Fiber 0 g
- Protein 0.00168000000142019 g
- Saturated Fat 0.000280000000236698 g
- Serving Size 1 1 dozen (50g)
- Sodium 0.252000000213028 mg
- Sugar 0.354200000299423 g
- Trans Fat 0.00100800000085211 g
- Calories 8 calories
Step-by-step
- To Make the Filling: In a large mixing bowl combine the wet ingredients-- the softened butter/butter alternative, pumpkin puree, and corn syrup-- together and mix with a wooden spoon until well-combined.
- Add in the tablespoon of pumpkin pie spice and mix well.
- Add in the packed powdered sugar a cup at a time, mixing until completely incorporated before adding the next cup.
- When you get towards the end of mixing in the powdered sugar it becomes dry and easier to fully incorporate everything together by using your hands instead of the wooden spoon.
- Knead it together until the texture resembles cut-out cookie dough. It should hold together easily and have a slight tackiness to it but not be "sticky" like peanut butter.
- If it is sticky add the additional 1/2 cup of powdered sugar.
- Place the mixture into the refrigerator and chill for at least an hour until firm.
- Prepare a large sheet pan by lining it with a sheet of parchment paper. (Make sure the pan fits in your fridge because you will need to chill these again.)
- Using a teaspoon measure, scoop a mostly level teaspoon of the filling into your hand and roll gently between your palms until you form a ball. (I estimate these are between 3/4 inch - 1 inch round.)
- Place the filling ball onto the parchment-lined pan and continue until you have used up all the filling. (I end up with around 6 dozen balls.)
- Place the sheet pan with the filling balls back into the fridge to chill and firm up for another hour before dipping in chocolate.
- For the chocolate coating: In a medium-size bowl, microwave the chocolate chips and 1 tablespoon coconut oil in 30 second increments, stirring well between each, until melted. About 1 minute 30 seconds - 2 minutes.
- Stir until any lumps are gone.
- Remove the tray of filling balls from the fridge just before beginning.
- You can either dip the chocolates and replace them into the same tray or start a second parchment-lined tray for the chocolate-covered truffles.
- Using a fork or the circular shaped Wilton dipping tool, place a ball of truffle filling into the chocolate and roll it around so that it is completely coated in the chocolate.
- Remove it from the chocolate using the dipping tool, pausing for a few seconds over the bowl (I even tap it on the side of the bowl a bit) to allow excess chocolate to drip back into the bowl, then set onto the parchment-lined baking sheet.
- Continue until all the balls of filling have been coated.
- Work quickly so that the chocolate doesn’t cool too much.
- If you find that it does, you can rewarm it for 15 seconds in the microwave and stir for a few seconds until the chocolate loosens up again.
- Top with a few sprinkles.
- Some tips on the dipping process: -- The chocolate will remain tacky for a little while, so you can usually do sprinkles after every 3-5 truffles and still have them adhere to the chocolate.
- If you have a small naked spot where the filling is showing or your tool scuffed the edge of the chocolate you can gently rub the edge of the dipping tool over the chocolate like a paintbrush to fill it in a bit. Do this only when the chocolates are still wet and before adding the sprinkles.
- If you find your chocolate is pooling a lot at the base of the truffle when you place it on the parchment you are using too much chocolate, let it drip for a little longer over the bowl before placing it onto the parchment.
- I find that after about 20 minutes the chocolate coating in the dipping bowl becomes viscous and more difficult to dip into. I microwave it for about 15 seconds and stir until it becomes thin and loose again.
- Once you have dipped all the chocolates and added the sprinkles, refrigerate the tray of truffles until they firm up, about an hour or so depending on the thickness of the chocolate and your temperature/humidity levels.
- Once they have firmed up, transfer each truffle to a mini muffin paper and place into a tin or tupperware.
- Store in the refrigerator for up to two weeks. (You can also freeze them for longer-term storage!)
- To serve: Bring the truffles up to room temperature for about 20 minutes, then devour! I like to serve them wrapped in their decorative papers on a tray or in a tin.
My Pumpkin Spice Truffle Obsession: A Sweet Escape
As a busy working mom, finding time for myself feels like winning the lottery. It's not just about self-care; it's about maintaining sanity amidst the chaos of work deadlines, school projects, and the never-ending to-do list. Recently, I discovered a little secret weapon that helps me steal back those precious moments of peace: homemade pumpkin spice truffles.
It started with a craving. A deep, soul-stirring craving for something rich, comforting, and undeniably delicious. I stumbled upon this recipe, and let me tell you, it's a game-changer. The process is surprisingly therapeutic. The rhythmic kneading of the pumpkin filling, the satisfying swirl of the melted chocolate, the delicate placement of each truffle onto the parchment paper – it's almost meditative. Each step is a small victory, a tiny escape from the relentless demands of daily life.
The aroma alone is enough to transport you. The warm, spicy scent of pumpkin pie spice fills the kitchen, creating an inviting and comforting atmosphere. It's a welcome contrast to the often stressful environment of my workplace. These truffles aren't just a dessert; they're a symbol of self-care, a reward for a long day, a moment of pure indulgence. And because the recipe isn't overly complicated, I can even enjoy making them alongside my children – which also serves as a fantastic quality time activity.
What's truly remarkable is the versatility of this recipe. I've experimented with different types of chocolate, adding a touch of sea salt to some batches for an unexpected twist. I've also played around with the sprinkles, using everything from festive holiday sprinkles to more sophisticated options like chopped nuts or even dried cranberries. It's a testament to how a simple recipe can be transformed into something unique and reflective of personal preferences. The beauty is in that flexibility, mirroring the adaptability required in managing the various roles I play daily.
Beyond the personal indulgence, these truffles also make the perfect gift. Whether it’s a small token of appreciation for a colleague, a thoughtful present for a friend, or a sweet surprise for family members, the pumpkin spice truffles are always a hit. The act of creating something from scratch with love and care adds a special touch that store-bought treats simply can't replicate. It’s a gift that shows you care, and that you've taken the time to make something unique and special.
Creating these truffles is more than just baking; it's an act of self-expression, a way to reclaim my time and nurture my soul, one delicious bite at a time. The recipe is a simple framework, allowing for creativity and personalization, mirroring the beauty of balance in my life. As the rich aroma envelops my kitchen, it creates a sanctuary of serenity in my otherwise bustling schedule. And that's why, despite its simplicity, these pumpkin spice truffles have become my latest obsession – a sweet escape in the heart of daily life.
Beyond the Recipe: Finding Moments of Joy in the Everyday
This recipe is more than just instructions; it’s a reminder to find those precious moments of joy within the ordinary. The act of creating something beautiful and delicious from simple ingredients is surprisingly grounding. It’s a moment to slow down, to connect with the process, and to appreciate the simple pleasures in life. In the whirlwind of everyday life, these little moments of mindfulness are essential for maintaining balance and well-being. This extends to other aspects of life beyond baking; it's about finding the time to savor a cup of tea, to enjoy a moment of quiet reflection, or to simply appreciate the beauty around you.
The process of making these truffles embodies the same spirit of mindfulness and self-care that I try to incorporate into other aspects of my life. Whether it's a quick yoga session, a leisurely walk in the park, or simply setting aside time for a quiet cup of tea, these small acts of self-care are essential for preventing burnout and maintaining a sense of balance amidst the demands of work and family. They serve as a constant reminder that prioritizing self-care isn't selfish; it's essential for ensuring the well-being of myself and those around me. The delicious results are simply a delightful bonus to the practice of intentional self-care.
So, if you're looking for a delicious treat that’s also a therapeutic experience, try making these pumpkin spice truffles. You’ll not only enjoy the amazing taste but also the calming process of creating something beautiful and delicious, and maybe discover a new way to find joy in the midst of a busy life.
