Sunday, November 8, 2015

Pumpkin Spice Truffles (5 basic ingredients!)

This simple-to-make treat has become a new fall favorite.  


We are SO in love with pumpkin spice muffins...they sold BIG time at my farmer's market stand this past summer.  

I have seen other recipes using gingerbread and graham cracker crumbs, but decided I would bake the same recipe for Lowfat Pumpkin Spice Muffins, crumble it and mix with some cream cheese frosting and roll into balls.

Voila!! 

These are an awesome treat.  I first took them to a ladies meeting at church and got some great comments about them. 

E-Z P-Z recipe for starters....it takes a little time to chill the batter/balls. Dip in melted white (or milk or semi-sweet) chocolate, then top with sprinkles. 

These bite-sized treats would be perfect for Thanksgiving!! 
They are 'perfectly' spiced!!! 


PUMPKIN SPICE TRUFFLES 

 1 (16 ozs) spice cake mix (I prefer Duncan Hines)
1 (15 ozs) can pumpkin puree
1/2 c. water
1 pkg. cinnamon chips, optional
about 1/2 c. cream cheese frosting
(I love the ease of using a tub of prepared frosting..I used less than half)
Melted white chocolate
Sprinkles (or crushed graham crackers)

Preheat oven to 350. Spray 9" X 13" baking dish with non stick cooking spray. 

In large bowl, combine cake mix, pumpkin and water. (I rinse the can out with water and 'guesstimate' the amount...about 1/2 cup) Stir in cinnamon chips if using. (I stir by hand...no mixer needed!=)  Pour into prepared pan.  Bake about 20 - 22 minutes until it tests done. (Stick toothpick in middle...it should come out clean). 

Allow to cool to room temperature.  Crumble the cake into a large bowl. Stir in a small amount of frosting, mix until blended, adding more as needed.  You don't want the batter to be too wet. It's better for it to be drier, but must stick together. 

If need be, for easier rollling, chill for about 15 minutes, then line a cookie sheet with waxed paper. Roll into 1" balls, place on prepared cookie sheet; chill for 
10 - 20 minutes. 

With a fork, or your fingers, drop a ball into the melted white chocolate. Working quickly, gently spoon chocolate over the ball to coat. Using 2 forks, lift the coated truffle ball out of the chocolate on one fork, shake off any excess and chocolate, and transfer to the prepared baking sheet or tray by pushing it onto the cookie sheet with the second fork. 

Linked to Weekend Potluck





















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