Pumpkin pie truffles

Vegan Pumpkin Pie Truffles or No Bake Pumpkin Donut Holes. 7 Ingredient No oil, No Refined Sugar. These fudgy bites are perfect for fall. Vegan GlutenfreeSoyfree Recipe

Course: Dessert

Cuisine: American, Gluten-free, Vegan

Keyword: no bake pumpkin donuts, pumpkin cake balls, pumpkin donut holes, pumpkin spice truffles

Servings: 12 balls

Calories: 66 kcal

Author: Vegan Richa


  • 1 cup pumpkin puree (pure pumpkin not pie mix)
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp (or use a mix of cinnamon, ginger, nutmeg)
  • 1/2 cup + 2-3 tbsp almond flour
  • 3 tbsp coconut flour
  • 2 tbsp coconut sugar
  • 1/2 tsp cinnamon

US Customary – Metric


  1. Add pumpkin puree and maple syrup to a pan. Mix in the salt and pumpkin pie spice. Cook over medium heat for 6 to 8 mins to thicken slightly. Add in the vanilla extract if using. (You can also add in 1-2 tbsp rum or liquor of choice with maple syrup.)
  2. Cool slightly then add in the almond and coconut flour. Mix well. Then let chill to absorb for 10 minutes, then mix again. If the dough is sticky, add 2 tablespoons or more almond flour. Press the mixture between your fingers to check.
  3. Using your hands, form the dough into smooth balls.
  4. In a bowl, mix the coconut sugar and cinnamon. Roll the balls in cinnamon and sugar mixture . Store refrigerated for up to 3 days and frozen for up to a month.