Healthy Pumpkin Stuffed Dough Balls; 2 Ways! An easy pumpkin filled snack that you can make in 30 minutes. Sweet or savory, you choose! All you need is your choice of milk, gluten free flour, and filling! Great for holidays, appetizers, snacks, and breakfast to go, etc. Paleo or Vegan Friendly.
Hello OCTOBER!! It’s official, I can finally go bonkers for Pumpkin! Ya, I know. Many are already there, but remember, I have my no pumpkin till October rule. Just my preference. Plus it’s given me time to test out these pumpkin recipes. You see, I have a husband who isn’t found of pumpkin. GASP! He must be from another planet, haha. Actually, he’s just from another country. But still, pumpkin is not his favorite.
That being said, I was DETERMINED to make several pumpkin recipes that he (and everyone else) would like. No fear of failure here. If he didn’t like it, I would test it out on others or it just meant the pumpkin recipe was all mine.
Side note: 2 pumpkin recipes I made over and created something even better. But you will see those recipes later on.
Anyway, about this PUMPKIN stuffed recipe. Yes, I said stuffed, and two ways. Pumpkin stuffed savory and pumpkins stuffed sweet and vegan friendly. I aim to please all, remember?
But before I get to the pumpkin stuffed filling. Let me explain why you need two ways to make these, ok?Because you (we) always need more portable snacks. Or portable training food. Similar to these!
- Because you (we) need an easy recipe that could be used for ANY meal for anyone. Meaning —> BALANCED, kid friendly, paleo or vegan friendly (if you so choose).
That being said….
I give you PUMPKIN STUFFED DOUGH BALLS made with grain free flour. One stuffed with pumpkin, savory seasonings, and jack cheese. Get it? Pumpkin and Jack (o-latern). Haha! The other one stuffed with Pumpkin, honey, cinnamon, and nut butter (vegan friendly).
Both doughy and delicious. Both can be tailored to your liking or nutritional needs (post workout recovery, pre workout, snack, breakfast, etc.).
And wanna know the best part? You can make this in about 30 minutes with using a quick dough recipe. No eggs or special yeast needed. Just warm milk or coconut milk and a little coconut sugar. Mix, roll, flattened dough, stuff with filling, then seal up and bake.
Okay, you ready for a double dose of pumpkin? Here’s the recipe. Tweaked twice, eaten multiple times.
Yields 7-8
10 minPrep Time
20 minCook Time
30 minTotal Time
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Ingredients
- For the dough:
- 1 1/2 cup cassava flour (or GF multi purpose flour)
- 1 cup coconut or almond milk
- 1/2 tsp baking soda
- pinch of sea salt
- 1 tsp sweetener (coconut sugar or honey works)
- melted butter or oil to brush dough before baking
- FILLINGS:
- Pumpkin Puree (unsweetened)
- Option 1:
- jack cheese or dairy free cheese of choice (1/2 thumb size cube in each dough ball)
- dash of garlic salt
- any other herbs of choice or savory filling.
- Option 2:
- Nut butter (1 or 2 tsp in each dough ball)
- dash of cinnamon
- 1/2 tsp honey or maple syrup
Instructions
- Preheat oven to 350F.
- Combine your flour, sugar, salt, and baking soda in mixing bow.
- Heat your milk for 1 or 2 minutes in microwave.
- Gradually add in the hot milk and mix dough together until it become a thick dough like batter.
- Scoop out a portion a little small than palm of your hand, roll into a ball.
- Should make around 7-8 balls.
- Press ball flat then place your choice of filling inside. Small spoonful of pumpkin then your other choice of ingredient.
- So if you are making the sweet dough balls, add 1 tsp nut butter, small spoonful or less of pumpkin, dash of cinnamon, and a drizzle (1/2 tsp) of honey. See notes for cheese option.
- Next cup the dough ball so that it closes the filling. See picture in hand above.
- Place upside down on baking sheet.
- Repeat the filling for the rest of your dough balls.
- Once on baking sheet, brush each dough ball with a little coconut oil or butter.
- Bake for about 15 - 20 minutes or until dough turns brown.
- I added a sprinkle of coconut sugar on top before baking for the sweet dough balls
Notes
If you want the savory option filling. Add a small spoonful of pumpkin, 1/2 thumb size cube of cheese, and sprinkle with any seasoning of choice. Maybe 1/8 tsp garlic salt, herbs, etc. Do not add sugar on top of before baking like i did with the sweet version. Just brush with melted butter or oil and bake upside down.
I still can’t decide which one I like better, so if you make these, let me know! I foresee a pumpkin filled breakfast in your future.
What else can we stuff pumpkin in? Do you have a recipe?
Previous pumpkin recipes you need to “stuff” your kitchen with! 
- Pumpkin Fig Bread Pudding
- Cranberry White Chocolate Pumpkin bars
- Pumpkin Kale Frittata
- and soon to come ….. PUMPKIN ___ _____ flavored healthy bite! You’ll get the answer to the rest of that healthy bite flavor next week.
YUM! Pumpkin stuffed DOUGH BALLS! Sweet or Savory! #vegan friendly and #grainfree!
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Happy October!
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