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It’s October 1st! (Cue the clichéd “oh where does the time go” monologue.) I am officially putting away the pastel food coloring and ice cream maker, and busting open the industrial-sized can of pumpkin puree.
Since pumpkins are the undeniable star of October food and decor, it seemed only appropriate to start my love letter to fall baking with a pumpkin-themed, pumpkin-flavored, pumpkin-shaped candy. They’re Single White Female-ing pumpkin so hard, and I’m totally into it.
These sweet little mini pumpkins are actually a play on cake balls—they’re pumpkin bread balls, made with homemade pumpkin bread. The bread itself is moist and spiced and delicious on its own, but we’re not stopping at a simple bread recipe—let’s cake ball it up! By now everyone knows the drill: you crumble the bread completely, stir in a little cream cheese frosting, and form them into an army of wee little truffles.
What makes these truffles special, of course, is what goes on after they’re formed—the decorating process that transforms them from boring brown balls into adorable mini pumpkins! I’m sharing the full recipe, plus lots of step-by-step photos, over at Better Homes & Gardens, so stop by to get the recipe for Pumpkin Bread Truffles! I did a few other Halloween candy projects for them as well, and I’ll be sharing them here throughout the month. Bring it on, October, I’m ready for you!