Homemade Pumpkin Truffles with Maple Syrup

If you love all things pumpkin spice, you’re going to adore these Homemade Pumpkin Truffles with Maple Syrup. They’re soft, spiced, and coated in rich melted chocolate, but the best part is, they’re packed with protein, fiber, and healthy fats!

A Healthy Twist on a Classic Fall Dessert

These no-bake truffles come together quickly and use better-for-you ingredients like coconut flour, pumpkin puree, peanut butter, and maple syrup. With the optional addition of chia and hemp seeds, you can boost the nutrition even more while still satisfying your sweet tooth.

Why You’ll Love These Pumpkin Truffles

• No Baking Required – Quick and simple, these truffles are perfect for busy days or last-minute dessert needs.
• Protein-Packed – Thanks to peanut butter and hemp seeds, these treats can double as a post-workout snack.
• Low Sugar Option – Use stevia and sugar-free syrup to keep the carb count low and blood sugar stable.
• Fall Flavor Explosion – Pumpkin and maple pair perfectly with rich chocolate for the ultimate cozy dessert.
• Kid-Friendly and Allergy-Aware – These truffles are gluten-free and can be made dairy-free if you use vegan chocolate chips and coconut oil.

Storage and Serving Suggestions

• Refrigerator: Store in an airtight container in the fridge for up to 1 week.
• Freezer: Freeze in a sealed container for up to 2 months. Thaw slightly before serving for best texture.
• Serving Tip: Serve chilled or at room temperature with a cup of coffee, spiced tea, or warm almond milk.

Make It Your Own

Feel free to customize your pumpkin truffles with these easy ideas:

• Add a pinch of pumpkin spice, cinnamon, or nutmeg to the dough for extra seasonal flavor.
• Mix in mini chocolate chips, dried cranberries, or crushed nuts for texture.
• Roll finished truffles in cocoa powder, coconut flakes, or crushed graham crackers for variety.
• Use homemade pumpkin puree for a big boost in flavor too!

Print Recipe

Pumpkin Truffles with Maple Syrup

These delicious pumpkin truffles are theperfect fall-inspired treat, combining the richness of pumpkin puree withcoconut flour and a sweet chocolate coating. They are low-carb, making them agreat healthy dessert or snack option.

Prep Time10 minutes mins

Cook Time0 minutes mins

Chill Time30 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: American

Keyword: maple syrup, pumpkin, pumpkin truffles

Servings: 20

Ingredients

• 1 ¼ cups coconut flour
• 1 cup pumpkin puree
• ½ cup peanut butter
• ¼ cup maple syrup or sugar-free syrup
• 2 tablespoons chia seeds optional
• 2 tablespoons hemp seeds optional
• ¼ cup granulated stevia or 6 packets of stevia
• 1 cup chocolate chips melted with 1 tablespoon coconut oil or butter

Instructions

• In a large mixing bowl, combine the coconut flour, pumpkin puree, peanut butter, maple syrup, stevia), chia seeds, and hemp seeds if you're using them. Mix until well combined and a dough-like consistency forms.
• Once the dough is mixed, use your hands or a small cookie scoop to form bite-sized balls. Place them on a parchment-lined baking sheet.
• In a microwave-safe bowl or using a double boiler, melt the chocolate chips with the coconut oil or butter until smooth and fully melted.
• Using a fork or dipping tool, dip each pumpkin truffle into the melted chocolate, coating them completely. Allow any excess chocolate to drip off before placing them back onto the parchment-lined sheet or cookie rack.
• Once all the truffles are coated in chocolate, place them in the refrigerator for about 30 minutes or until the chocolate is set and firm.
• Enjoy your pumpkin truffles! Store any leftovers in an airtight container in the refrigerator.

A Treat You Can Feel Good About

These Homemade Pumpkin Truffles with Maple Syrup are the perfect guilt-free indulgence for fall. They’re sweet, satisfying, and filled with ingredients that nourish your body while pleasing your palate. Whether you’re making them for a holiday party, a healthy lunchbox treat, or just because it’s pumpkin season, this recipe is sure to become a repeat favorite.

Substitutions:
● Coconut flour: Almond flour can be used as a substitute, but the texture will be different, and you may need to increase the amount since almond flour absorbs less liquid than coconut flour.
● Pumpkin puree: Sweet potato puree or butternut squash puree can be swapped in for a different flavor.
● PB Fit: Regular peanut butter or other nut butters (such as almond or cashew butter) can be used, though they will affect the texture and consistency of the dough.
● Maple syrup: You can substitute honey, agave syrup, or any liquid sweetener of choice, but these will affect the overall flavor.
● Stevia: You can use other low-carb sweeteners like monk fruit or erythritol.
● Chia seeds and hemp seeds: These are optional and can be swapped with flaxseeds, sunflower seeds, or omitted altogether.
● Chocolate chips: Use sugar-free chocolate chips, dark chocolate chips, or even white chocolate for a different flavor profile.

Nutritional Information (per serving):
● Calories: 87.17 kcal
● Fat: 4.5 g
● Carbohydrates: 10.75 g
● Protein: 1.75 g
● Fiber: 1.3 g

More Pumpkin Desserts

For more fall pumpkin ideas, check these out:

• Impossible Crustless Pumpkin Pie
• Pumpkin Cheesecake Parfait