Cinnamon Pumpkin Balls

These spiced cinnamon pumpkin balls are soft, wholesome, and perfect for a cozy snack. Makes 20 balls.

Ingredients

• 1 1/2 cups rolled oats
• 1 cup oat flour
• 1/4 cup sultanas
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoons Ceylon cinnamon
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 3/4 cup pumpkin, cooked and pureed (butternut or Jap pumpkin works well)
• 1 1/2 tablespoons ground chia seeds
• 1/2 cup + 2 tablespoons pure maple syrup
• 3 tablespoons unsweetened non-dairy milk
• 1/2 tablespoon lemon juice
• 1 teaspoon pure vanilla extract
• 2-3 tablespoons chocolate chips

Instructions

• Preheat Oven:

  • Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

• Combine Dry Ingredients:

  • In a large bowl, mix the rolled oats, oat flour, sultanas, baking powder, cinnamon, sea salt, nutmeg, allspice, and ground cloves until well combined.

• Prepare Wet Ingredients:

  • In a medium bowl, whisk together the pumpkin puree, ground chia seeds, maple syrup, non-dairy milk, lemon juice, and vanilla extract. Let the mixture stand for a minute to allow the chia to absorb the liquids.

• Mix Ingredients:

  • Add the wet ingredients to the dry ingredients and stir until well incorporated. Fold in the chocolate chips.

• Form and Bake Balls:

  • Using clean hands, roll about 1 tablespoon of the mixture into balls and place them on the prepared baking sheet.
  • Bake for 13-14 minutes, until just firm to the touch. Remove from the oven, let cool for a minute, then transfer to a wire rack to cool completely.

• Optional Add-ins:

  • Try adding toasted chopped pecans for extra crunch.
• Rolled Oats
• Ceylon Cinnamon
• Chia Seeds
• Maple Syrup

These pumpkin balls are perfect for enjoying with a cup of tea or coffee. Store any leftovers in an airtight container.