12 (serving size = 26 g)
- 122g (1/2c) pure pumpkin puree (truffles)
- 64g (1/4c) almond butter (truffles)
- 45g oat flour (truffles)
- 25g coconut flour (truffles)
- 40g (2 tbs) maple syrup (truffles)
- 1 tsp pumpkin pie spice (truffles)
- 45g vanilla protein powder (truffles)
- 15g melted coconut oil (truffles)
- Pinch of salt (truffles)
- 4 g white sugar (cinnamon sugar coating)
- 1/2 tsp cinnamon (cinnamon sugar coating)
It’s pumpkin season! Get a little basic with our pumpkin spiced protein truffles; the perfect way to sneak a few extra grams of protein into your day while also indulging in all the sweet treats fall has to offer.
- Combine all the truffle ingredients in a food processor and blitz until combined. Transfer the mixture to a bowl and let it chill in the refrigerator for 15-30 minutes.
- Meanwhile, combine the white sugar and remaining ½ tsp of cinnamon in a bowl. Roll the dough into 26 gram balls and dunk them in the cinnamon sugar mixture to coat. Enjoy!
If you store leftovers in the fridge, be aware that the cinnamon sugar coating will turn into a sweet, syrupy glaze. Sugar is hygroscopic which means it will attract moisture from whatever it touches (like from pumpkin puree.) Not to worry! The pumpkin truffles are arguably even more delicious with the cinnamon syrup, but if you like the crunch of sugar crystals, simply keep the truffles naked until you’re ready to snack and roll them in cinnamon sugar right before eating.