Pumpkin Truffles

Pumpkin Truffles
3/4 cup pumpkin purée
1/2 cup solid coconut oil
1 1/2 Tablespoons honey
1 teaspoon ground cinnamon
pumpkin seeds
chocolate chips (optional)

In a medium bowl, blend together the pumpkin and coconut oil until completely smooth. Stir in the honey and cinnamon. Place the bowl in the freezer for at least ten minutes, until the mixture is firmer, but not too solid to scoop. Use a small ice cream scoop or a spoon to shape the mixture into small round balls. Place a pumpkin seed in the top of each one to form the stem of the pumpkin. Place the truffles in the freezer again briefly to firm up. Makes about 15-20 truffles.
Melt the chocolate chips. Use a toothpick or pipe some chocolate up the sides to resemble the lines on a pumpkin. Chill to set the chocolate. Alternately coat the truffles in chocolate completely, or skip the chocolate all together. 

Pumpkin is not a typical truffle flavor, but it works for this time of year! Since these truffles are based on pumpkin purée and not chocolate, the texture is slightly different. The truffles must be kept cold, and they will be quite soft. They are tricky to transport while still maintaining presentation. These truffles may be completely coated in any type of chocolate, if preferred.