Pumpkin Bread Truffles

Last year, I made Pumpkin Truffles, which I absolutely loved, but Bruce wasn't a big fan of (though he apparently doesn't remember saying he didn't care for them, but oh well), so I decided to change it up a little bit.

I made a batch of my Cinnamon Chip Pumpkin Muffins, omitting the cinnamon chips, and baking them in a mini-loaf pan (for an additional 5 minutes).  And I knew that I could turn them into delicious Pumpkin Bread Truffles.  Bruce requested that they be coated in milk chocolate, and I must say, they turned out great!

Pumpkin Bread Truffles

Ingredients:

4 mini-loaves of Pumpkin Bread (or 6 muffins)
4 oz cream cheese (softened)
1 tsp pumpkin pie spice

Coating:

12 oz chocolate bark

Directions:

Using a hand mixer, beat cream cheese and pie spice together in a medium bowl.  Crumble pumpkin bread into the mixture and beat until the mixture comes together.

Roll mixture into teaspoon-sized balls and place on a silpat or parchment paper lined baking sheet.

Refrigerate (or freeze) until ready to coat.

Melt chocolate in a double-boiler.  Dip each truffle into the chocolate, shaking off the excess and returning to the lined baking sheet to harden.

Store in the refrigerator.

Enjoy!