Pumpkin spice lattes, pumpkin pie, pumpkin bread, pumpkin bagels…there is no shortage of our love for pumpkin spice and the pumpkin fruit itself when it comes to enjoying food! I kid you not–there was a time in my early high school days where I’d eat pumpkin spice oats and roasted kabocha squash for breakfast IN THE SUMMER. Doesn’t make me a basic B, but you know what, it’s a delight!
This, by FAR, is my favorite original autumn dessert I have EVER concocted! It’s all thanks to Lakanto‘s new pumpkin spice muffin and bread mix that I wanted to use in a somewhat more non-traditional fashion–no baking, no fuss, and ABSOLUTE fun and ease! Plus, they’re super healthy and delicious!
No words can describe how much I LOVE this mix–I was a little concerned that it would not be spiced enough or that the composition of the mix would alter the texture of the balls in an adverse way. This is one of the only times I am THRILLED to have been proven wrong.
I’ll keep this short and elaborate more on the mix in a review soon. Thank you all for your patience…main takeaway though: PUH-LEASE try this recipe!
- 1/2 bag of Lakanto’s pumpkin spice muffin & bread mix
- 1 cup of nut butter of choice
- 2 TBSP chia or flax seeds
- 1/4 cup of dairy free milk
- Integrate all the wet ingredients into a large mixing bowl, including the chia seeds, until completely uniform and consistent.
- Gently sift in the muffin and bread mix, stirring evenly and thoroughly until the dough is thick and malleable.
- Take one to two tablespoons of dough and roll into a spherical ball, placing them on a tray or a large plate. Repeat until all the dough has been used.
- Refrigerate for at least thirty minutes or freeze for at least twenty minutes until firm. They can be stored for up to two weeks in the fridge and three months in the freezer!
Happy autumn! It’s freaking COLD here in SF, so stay warm!