Pumpkin Truffles

If you’re like me, you have an abundance of pumpkin bread lying around this time of year. Perhaps you made a lot of it, want to do something different with it, and are wondering exactly what to do.

That was pretty much my thought process a couple of weeks ago when I made this pumpkin bread. Simplistic on its own but delicious when warmed up and slathered with butter, I knew that I wasn’t going to eat it all on it’s own, so I decided to save half of it for these amazing pumpkin balls. Now, you’re more than welcome to use a full loaf of the pumpkin bread (just double the recipe for the truffles) or swing by the store and get some, but if you’re looking for variety, nothing beats this.

What You Need
Truffles

  • ½ loaf of pumpkin bread (can be store bought)
  • ¼ block cream cheese (2 ounces), softened
  • 1 tablespoon butter, softened
  • ¾ cup powdered sugar
  • ¼ teaspoon vanilla

Coating

  • 2 cups white chocolate chips
  • ½ tablespoon milk
  • Decorations (sprinkles, pumpkin seeds, etc).

How You Do It

  1. Combine the cream cheese, butter, and vanilla.20181021_113653
  2. Add the milk to the cream cheese mixture.20181021_113847.jpg
  3. Add in the powdered sugar. When finished, set aside.20181021_114302.jpg
  4. In a separate bowl, crumble the pumpkin bread until you have approximately 2 cups.20181021_111222.jpg
  5. Going ¼ cup at a time, add the cream cheese mixture into the crumbled pumpkin bread. Mix until you can form the mixture into a ball that will hold its shape. Note: I used about half of the cream cheese mixture but you might require more if you’re using store bought. Either way, don’t feel that you have to use all of the cream cheese mixture.20181021_11431920181021_114826(1)
  6. Roll into tablespoon-sized balls and place on a cookie sheet covered in parchment paper. Place in fridge for at least 30 minutes.20181021_115504.jpg
  7. When ready to decorate, melt chocolate in the microwave 30 seconds at a time, stirring in between. If you overcook and the chocolate solidifies , add in a small amount of vegetable oil.20181021_142040.jpg
  8. Dip the balls into the white chocolate and decorate and desired. When finished, pop back in the fridge for at least 10 minutes.20181021_142103.jpg
  9. Afterwards, break off any excess chocolate that might have pooled around the pumpkin truffles.

When you’re all done, enjoy!20181021_165720

These are so full of pumpkin filling. According to my boyfriend, they taste even more pumpkin spice-y that the actual pumpkin bread.20181021_165857

Either way, I just think they’re adorable. Excellent for Halloween without being too over the top.20181021_165723.jpg

Speak of Halloween, I have a surprise!

This isn’t going to be the last recipe of the month. That’s right, in honor of my favorite holiday, I have two more seasonal recipes that will come out over the next few days. If you’re not following, I suggest you do. Otherwise, be on the lookout! Any ideas on what they could be? You’ll have to wait and see. Until next time,

Danielle

Pumpkin Bread

I love pumpkin. Especially this time of year. I’ll put it in just about everything: smoothies, pasta, soup… So it only makes sense that I incorporate it in bread.

This pumpkin bread is delicious and perfect for breakfast. It’s full of spices, slightly sweet, and goes perfect with butter melted over it when slightly warmed. Even better? It’s easy to put together. With simplistic steps, you can easy put this together without much effort.

What You Need

  • ¾ cup canned pumpkin
  • 1 egg
  • 1 cup sugar
  • 1 ¼ cup flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon clove
  • ¼ teaspoon pumpkin spice
  • ¼ cup vegetable oil
  • ¼ cup milk

How You Do It

  1. Grease a loaf tin with vegetable oil. Or, for easy cleanup, line with parchment paper. Preheat oven to 375F.
  2. Combine pumpkin, egg, and sugar.20181013_095357.jpg
  3. Add in the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, clove, and pumpkin spice.20181013_095842.jpg
  4. Mix in the oil and milk.20181013_100004.jpg
  5. Pour batter into prepared pan and bake for 35-45 minutes, or until a toothpick comes out clean.20181013_100837.jpg

When done, slice and enjoy.20181013_143113

As I mentioned above, this is bread is best served warm, with the butter smeared over the top.

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Be on the lookout for another recipe later this month involving this pumpkin bread (!), but, until then, give this a try and let me know how it goes. Hope you’re enjoying October as much as I am.

Until next time,

Danielle