Description
Chocolate pumpkin butter cups are a no-bake dessert. They combine creamy pumpkin filling with rich chocolate. Perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup peanut butter or almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/2 cups dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- Line a muffin tin with paper liners.
- Mix pumpkin puree, nut butter, maple syrup, vanilla, pumpkin pie spice, and salt until smooth.
- Melt chocolate chips and coconut oil together in a double boiler or microwave.
- Pour a small layer of melted chocolate into each liner. Spread to coat the bottom.
- Place in the freezer for 10 minutes to set.
- Spoon pumpkin filling into each cup, leaving space for the top chocolate layer.
- Pour remaining chocolate over the filling. Tap the tin to level.
- Freeze for 30 minutes until firm.
- Store in the refrigerator.
Notes
- Use natural peanut butter for best texture.
- You can substitute coconut butter for nut butter.
- These cups are best served cold.
- Keep leftovers in an airtight container in the fridge for up to one week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg