The only thing better than a piece of pumpkin spice bread? THIS recipe for paleo pumpkin spiced muffin mix truffles, which combines a crumbled loaf with cream cheese frosting into a decadent-yet-wholesome, dark chocolate covered seasonal treat! Plus, these bad boys are allergen-friendly, grain free, refined sugar free, and gluten free to boot.
I know it’s election week and all but I’m totally over it and have been for a while now.
One thing I’m not over?
PUMPKIN SPICE EVERYTHING.
You guys aren’t sick of pumpkin-flavored recipes yet are you?
Nah! I didn’t think so, I mean…It is only the second week of November.
Plus, why limit pumpkin recipes to one month a year? That seems pretty ridiculous to me. If stores can start showing holiday decorations as early as September, we can eat pumpkin and pumpkin-spiced foods from now until February so long as I’m concerned.
Especially when said recipe is a little something sweet whilst remaining arguably wholesome and healthy.
ESPECIALLY when the recipe uses the super allergen-friendly, grain-free, paleo-friendly Pumpkin Spice Muffin & Bread Mix from one of my favorite partners Simple Mills.
Because this muffin and bread mix? It’s pure gold on its own.
I love it so much that I actually wish I hadn’t already voted via absentee ballot because I would totally change my vote to a write-in:
Vice Presidential Nominee
Cream Cheese Frosting
Look, I’m not downplaying the significance of this election and the importance of voting (civic duty represent!), nor am I about to ramble into a political rabbit hole—there’s plenty of that happening in the media already 24/7.
I’m simply proposing another option for the leader of the free world—one I’m sure everyone could agree on…
You feel me?
I can trace my affection for the match made in heaven that is pumpkin spice and cream cheese back to my blissfully ignorant, sugar-filled childhood (#noregrets). Every fall, my mom would make my brother and I a batch of pumpkin bars topped with an inch-thick vanilla cream cheese frosting.
We would gleefully inhale the entire sheet cake sized serving in less than two days—tops.
I recently asked her to dig up the recipe (you know thinking I could give it a healthful spin) and when I read it, it was pretty obvious why we loved them so much—there’s more than FIVE cups of sugar in the entire recipe along with the other usual suspects…
Refined flour, butter, etc.
The pumpkin bar recipe also lacked any true seasonal spices (it calls for a “dash” of cinnamon—psh), which is why I was THRILLED to discover Simple Mills Pumpkin Spice Bread & Muffin Mix.
It’s the answer to all my healthier pumpkin-spiced dreams, quickly satisfying both my craving and clean-eating, refined sugar-free ingredient wish list.
The baking mix is already a perfectly portioned blend of coconut and almond flours, arrowroot, pumpkin, and baking soda and only needs a few eggs, water, and a bit of coconut oil to turn it into undeniably irresistible, spongy and moist muffins or bread.
The pumpkin flavor is present without being overpowering and the same can be said of the cinnamon, nutmeg, and clove spice blend.
Before I came up with these truffles, I made a batch of mini muffins and given my longtime love affair for pumpkin and cream cheese, my first instinct upon pulling those bad boys out of the oven was to split one in half and schemer it with cream cheese.
I actually used a new-to-me, non-dairy cream cheese*—a product that I don’t normally buy but got peer pressured into trying after seeing 12 million Instagram posts with captions gushing over the stuff. A win for social marketers everywhere, a loss for me and my bank account considering I’ve been attempting to follow a stricter grocery budget.
*See recipe notes for recommendations.
Obviously it all worked out for the best because when it comes to pumpkin spiced sweets, it’s only got my vote if there’s cream cheese something alongside.
When combining the cream cheese, frosting (if you use it), and crumbs, allow the cream cheese to soften first. It takes a little patience to mash everything together, but nothing you can’t handle.
Use those biceps, girl.
OR maybe try to wait a few days between any upper body workout or raking leaves and when you make these truffles. I’d also recommend avoid making them on Hair Wash & Dry Day, which, if you’re like me, only happens once a week—sometimes once every 10 days. #dryshampoo4eva #dontjudgeme
You’ve got this.
Beyond needing to use a bit of arm muscle, the hardest part about this recipe is resisting the temptation to eat all the pumpkin spiced bread or muffins before truffling them together with cream cheese and vanilla frosting.
If you DO end up sampling said bread or muffins before truffling, it’s ALLLLLL good.
No one ever has to know because you can still whip up the truffles with whatever crumbs are remaining.
Just adjust the amount of frosting you mix into the crumbles accordingly…And if you only end up with like a half dozen truffles instead of two dozen?
No one will ever be the wiser.
I forgot to tell you about the vanilla frosting! Shame on me.
There’s not only cream cheese holding these fine looking thangs together, there’s also some of Simple Mills’ new Organic Vanilla Frosting, which deserves a shout out of its own. It’s a base of coconut oil and palm shortening and lightly sweetened with organic powdered sugar and monk fruit oil and other good-for-you, intentional ingredients. It’s an attribute of the baking mix that definitely justifies blending the baked crumbs with vegan or regular cream cheese, vanilla frosting, and coating with dark chocolate.
Between the wholesome, grain-free baking mix and junk-free frosting, your 100-percent justified in blending the baked crumbs with vegan or regular cream cheese, vanilla frosting, and coating with dark chocolate.
Transformative paleo pumpkin spiced muffin mix truffles that definitely deserve a seat at your holiday table or shindigs. They’d even be an impressive-yet-simple host or hostess gift, holiday party dessert, or friendsgiving.
LET’S DO IT!
/// RECIPE ///
Paleo Pumpkin Spiced
Muffin Mix Truffles
Snack + Treat + Breakfast
Yield: 20 – 24 truffles* | Cook Time: 45 minutes | Total Time: 60-90 minutes*
1 box Simple Mills Pumpkin Spice Bread & Muffin Mix
¾ cup filtered water*
3 tbs coconut oil, melted
1 container Simple Mills Organic Vanilla Frosting (if using cream cheese, too, portion out 1 cup of frosting only)
½ cup vegan cream cheese, softened/room temperature*
1 1/2 tsp pumpkin spice
Dark Chocolate Truffle Coating
1 ½ cups dark chocolate chips, chunks, or melting wafers*
Cinnamon for dusting on top of finished truffles
⅓ cup chopped pecans, walnuts, or other nut per preference
- Follow instructions for baking a loaf the Simple Mills Pumpkin Spice Muffin & Bread Mix as outlined on the back of box. Allow pumpkin spice bread to cool completely and if possible, refrigerate overnight prior to forming into truffles.
- Once bread is completely cooled, crumble entire loaf into a mixing bowl.
- In a separate bowl, use a spatula to combine Simple Mills Organic Vanilla Frosting, vegan/regular cream cheese (per dairy is tolerance), and pumpkin spice.
- Add pumpkin spice bread crumbles to frosting and mash together until everything is well blended.
- Line a baking sheet with wax paper and place a wire baking rack on top for assembling/decorating truffles.
- Use hands to roll truffle muffin mixture into 1 1/2 teaspoon-sized to tablespoon-sized round truffles and place on a wire baking rack. If mixture is too sticky, pop bowl in fridge for 5-10 minutes until firm.*
- Using a microwave or double boiler, melt dark chocolate. Use a toothpick or fork to roll each truffle in melted chocolate until well coated and place on wire rack and remove toothpick quickly to avoid leaving a mark (if needed, drizzle a bit of extra chocolate to cover any hole/opening).
- Immediately sprinkle with ground cinnamon and a pinch of crushed nuts before the chocolate hardens. You can also simply drizzle dark chocolate over top using a fork! Store truffles in fridge for up to 5 days or freeze for up to 1-2 months.
* Yield will vary depending on the size of truffles; mine were on the larger side (i.e. about a generous tablespoon worth of muffin and frosting mix). I also sampled a slice (or two!) of the bread before crumbling it. Keep in mind that once covered in chocolate, the truffles will be bigger.
* Total time includes baking pumpkin spice loaf and truffle assembly/decorating.
* Vegan cream cheese and/or cream cheese is optional and oh-so perfect with pumpkin spice flavors! A must do if you can swing it. I recommend Kite Hill Plain Cream Cheese Style Spread (pricey but delish!), but there are a few other decent vegan options on the market, including Daiya Plain Cream Cheese Style Spread (non-gmo and free of all 8 major food allergens).
* I used unsweetened almond milk; feel free to substitute with whatever non-dairy milk you prefer or H2O per the box instructions.
* Normally, I’d recommend using Lily’s Baking Bar or dark chocolate chips for refined sugar-free chocolate, but as much as I love it in baked good, it doesn’t work as well for coating…You can still try though…It will work for a drizzle but doesn’t get as melty as other bars for coating. If you’re OK with a little sugar (and a little won’t hurt, promise!), try one of the following: Ghiradelli Dark Chocolate Melting Wafers, TCHO Dark Chocolate Discs, Alter Eco Dark Cacao.
* To keep them from becoming too sweet you can either omit the dark chocolate coating altogether or lightly drizzle it over the top of the truffles. The latter method is more messy but equally delicious (see notes in recipe for deets on drizzling like a pro). Add a little shake of more pumpkin spice or cinnamon on top and voila!
I recommend making them on the smaller side initially because they will be bigger once coated in chocolate. If you’re not going to completely coat them in chocolate (which is against my recommendation for what it’s worth because CHOCOLATE), make ‘em a bit a bigger from the beginning.
AND maybe throw a few logs on the fire, pop on some tunes, and warm up your favorite fall beverage—go ahead and pour yourself that PSL ain’t no shame in that basicness—and enjoy these lovely creations in full autumnal glory.
YOUR THOUGHTS >>>
Would you vote for Pumpkin Spice and Cream Cheese for President? If not that flavor combination, what would you nominate?
Have you ever used one of Simple Mills baking mixes? What did you think?
GET SOCIAL! >>>
If you give this recipe a try, snap a photo and share the love on social media! Be sure to remember to tag me @honestlynourished in your photos and use #honestlynourished so I can see it and send you some major social love. You guys always impress me with your food pics!
PLUS, if you don’t ‘gram or snap it, did it even happen?! 😉
Pssst: This post is sponsored by Simple Mills – maker of naturally gluten-free, grain-free, almond flour baking mixes and crackers that are vegan, paleo-friendly. I only work with brands that I genuinely use and love. All opinions are my own. Thank you for supporting the brands that make Honestly Nourished possible and eating healthy easier for all of us!