Pumpkin Bread Truffles

Pumpkin bread and cream cheese frosting form the base for these delicious pumpkin bread truffles that have a vibrant spiced pumpkin taste. The pumpkin bread truffles are dipped in white chocolate, then rolled in cinnamon-sugar for a crunchy, spiced outer coating that perfectly complements the soft center.

The bread and frosting can be homemade or store-bought, and you can substitute pumpkin cake or muffins for bread. If possible, I recommend making the frosting yourself, because the sugary purchased frosting can sometimes make the candies quite sweet.

Ingredients:

• 6 cups (16 oz) crumbled pumpkin bread, not packed
• 1 cup (10 oz) cream cheese frosting
• 1.5 cups (9 oz) white chocolate candy coating
• 1/2 cup granulated sugar
• 2 tbsp cinnamon

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil. In a small bowl mix the cinnamon and sugar, and set aside for now.

2. Place the crumbled pumpkin bread in a large bowl. Add the cream cheese frosting, and stir until the mixture is smooth and well-combined. It should be very moist and hold together if you squeeze a ball between your fingers, but not too wet or greasy. If the mixture is still a bit dry, add more frosting to get it to the desired consistency.

3. Using a small cookie or candy scoop, scoop out small balls of the pumpkin mixture and roll between your palms until they are round. Place the balls on the prepared baking sheet, and refrigerate them while you prepare the candy coating.

4. Place the candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 45 seconds to prevent overheating.

5. Using dipping tools or a fork, submerge a ball in the melted candy coating. Remove it from the coating and drag the bottom across the lip of the bowl to remove excess coating. Replace the dipped truffle on the foil-covered baking sheet.

6. After you have dipped about two or three, you will notice that the coating on the first truffle is starting to set a little bit: it will still be tacky to the touch, but will have less of a wet sheen and more of a dull gloss. Once it reaches this point, quickly pick it up and roll it in the cinnamon sugar. It should be wet enough for the sugar to adhere, but set enough so that it does not lose its shape or drip. Place it back down on the prepared baking sheet. Repeat the dipping and rolling process with the remaining truffles, doing two or three at a time so that the coating is the right consistency.

7. Refrigerate the truffles to set the coating completely, about 20 minutes. These pumpkin bread truffles are best served at room temperature, and can be stored in an airtight container in the refrigerator for up to a week.

 Recipe Source: http://candy.about.com/od/halloweencandyrecipes/r/pumpkin_truffle.htm