Pumpkin Peanut Butter Truffles

If you follow me on Instagram, you already know I’ve been traveling A LOT these past few weeks. As soon as we moved back to Durham, I was back on-the-go with a quick trip to NYC, followed by a weekend with my family in Atlanta, and now off to a few days with my fiancé’s family. Talk about a whirlwind!

With all the busyness of these few weeks, I knew there was no way I could keep up with recipe testing and photography and editing and writing posts— especially when I was in a car or plane for half the time. I realized this would be the perfect time to feature some guest posts on pumpkin & peanut butter, something I’ve been wanting to do for a while.

I’m beyond excited today to introduce my guest: Alexa Peduzzi of Fooduzzi! Fooduzzi is a plant-based food blog focused on cleaning up classic dishes to make them healthy and utterly delicious. Just check out her pineapple guacamole or her almond joy chocolate pudding— I promise you’ll be drooling.

I swear, Alexa and I were destined to be blogger friends. She lives in Pittsburgh, PA (where I went to college), frequents my favorite restaurants in the ‘burgh, and has literally the SAME taste in food as I do! I’ve loved watching her blog grow over these past few months and she seriously amazes me that she only started blogging in December. You MUST check it out! I’ll turn it over to her now….


Hi, everyone! I’m so happy to be taking over Pumpkin and Peanut Butter for Liz today!

My name is Alexa Peduzzi, and I’m a 20-something Pittsburgher who runs Fooduzzi.com, a plant-based food blog focusing on classic recipes made healthy. Whole foods are my passion, as I believe that I simply operate better when I am fueling my body with natural foods that come straight from the source—the earth! While I am not a nutritionist or doctor, it doesn’t take a licensed registered dietitian to be able to feel the powerful difference that whole foods can make in one’s diet.

But let’s get to the real reason why you’re here: these insanely delicious truffles.

I was driving home from a work engagement the other day when I remembered that it was August. And, in my mind, August can only mean one thing: pumpkin season!

Ah, yes. Tis the season for pumpkin spiced everything. Lattes. Pies. Scones. Candles. Air fresheners. You name it; if it can be made with pumpkin spice, your “basic” girl will buy it. And I’m totally a “basic” girl when it comes to that sweet-cinnamony spice.

Now, it may be just a tad bit early to be kissing summer goodbye in favor of sweaters, scarves, and boots, but when Pumpkin Peanut Butter Truffles are involved, I’m happy to make an exception.

Pumpkin Peanut Butter Truffles

I figured this recipe was the best way to bring Fooduzzi and Pumpkin and Peanut Butter together. Like Liz, peanut butter is practically its own food group for me, and the only way I could dream of making it any better is by adding a little fall flair to the mix. Thus, these Pumpkin Peanut Butter Truffles were born!

The best part? If you can mix, dip, and freeze, you and these truffles are destined to be together. And while these truffles look super impressive, they literally took FIVE minutes of prep time to whip up! Nearly instantaneous Pumpkin Peanut Butter Truffles are never a bad thing.

Pumpkin Peanut Butter Truffles

This is a two-part recipe, but I promise it couldn’t be more simple. First, the pumpkin peanut butter filling. First of all, it has a texture similar to those Reese’s pumpkins at Halloween, aka. the best candy in the world. Second, it’s made with only four ingredient that are full of protein, healthy fats, and deliciousness: natural peanut buttermaple syruppumpkin pie spice, and coconut flour! I must admit, Liz inspired the addition of coconut flour in my recipe because of the Peanut Butter Cup Cookies she posted last week (um, yum?!). Luckily, because of its extraordinary absorbing powers, coconut flour works wonders in these truffles!

Next comes the pumpkin chocolate coating. It’s based off of a Fooduzzi-favorite that I’ve used to jazz up quite a few of my recipes (like this and this and THIS!). . I love it because it’s a refined sugar-free chocolate and made from some of my favorite ingredients like cocoa powdercoconut oil, and maple syrup! Guys, this stuff is incredible. I always have some in my freezer for whenever that inevitable chocolate craving hits!

Pumpkin Peanut Butter Truffles

A huge thank you goes out to Liz for hosting me on her beautiful blog today! I hope you enjoy these Pumpkin Peanut Butter Truffles, and be sure to head over to Fooduzzi and check out some of my simple healthy recipes!

Pumpkin Peanut Butter Truffles


for the Pumpkin Peanut Butter Filling

  • 1/2 cup natural peanut butter*
  • 1 Tbsp. pure maple syrup
  • 2 Tbsp. coconut flour
  • 3/4-1 tsp. pumpkin pie spice

for the Pumpkin Chocolate Coating

  • 2 Tbsp. coconut oil
  • 2 Tbsp. cocoa powder
  • 1 Tbsp. maple syrup
  • 1/4 tsp. pumpkin pie spice
  • splash vanilla extract


*Make sure that you're using drippy peanut butter. If yours is on the hard side, melt it in the microwave for a few seconds, and allow it to slightly cool before proceeding with the rest of the recipe.

**Don't throw that extra chocolate coating away! Pour it into fun ice cube molds and store them in the freezer for a rich, melty chocolate treat!


Step 1
Combine peanut butter and pumpkin pie spice in a small bowl, and stir until well combined. Add maple syrup and stir until smooth. Add coconut flour and stir until it firms. It should resemble stiff cookie dough. If your "dough" is too wet, add more coconut flour. If it's too dry, add more peanut butter. This recipe is very forgiving.
Step 2
Roll into 1/2 Tbsp.-1 Tbsp. balls, place on the plate, and place them in the freezer for 20 minutes.
Step 3
While your Pumpkin Peanut Butter Balls are in the freezer, make the Peanut Butter Chocolate Coating. Melt coconut oil in a small bowl, and then add cocoa powder, maple syrup, pumpkin pie spice, and vanilla extract. Stir until combined.
Step 4
After 20 minutes, remove your Pumpkin Peanut Butter Balls from the freezer. Re-roll them into smooth balls if desired. Dip balls one-by-one into chocolate coating, being sure that the entire ball is covered.** I used a small dessert fork and it worked perfectly. Return chocolate-dipped balls to a parchment paper-lined plate, and place in the freezer to set. Store Pumpkin Peanut Butter Truffles in the freezer for an indulgent treat anytime!



Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. Hi Liz and Alexa,
    First, Liz, I love the name of your blog. I just found you through Alexa’s blog.
    I. LOVE. PEANUT BUTTER. A lot! So I know we have a lot in common already. And once love for peanut butter is established what else do you need to know about someone?
    Alexa, I love these truffles. And, like I commented on your page, I will definitely be making them come fall.

    • Well you fit right in with the two of us already Kathryn! Peanut butter is my crack. For real.

      I’m so glad you made your way over to pumpkin & peanut butter! I’m on my way to check out the Scratch Artist as we speak 🙂 And definitely try these truffles. They’re on the top of my list as well!

  2. These truffles look INSANELY delicious! And pumpkin + peanut butter? YUM! Especially since I’m also a peanut butter fiend 😉
    I’m excited to check out more of your blog, Alexa!
    What a fun “blog swap!”

    • I know right?! Such an awesome combo. You must check out Alexa’s blog— it’s one of my favorites 🙂

Comments are closed.