Make your own Pumpkin Peanut Butter Cups with just a few wholesome ingredients like pumpkin puree, nut butter, and chocolate, for a satisfying, Fall treat.
Pumpkin Peanut Butter Cups
Course: SweetsCuisine: American, Gluten Free, Dairy Free, Vegan, Holiday
Servings
12
cupsPrep time
20
minutesCooking time
30
minutesTotal time
50
minutesIngredients
2 cups chocolate chips (dairy free, if needed)
2 tsp coconut oil
2/3 cup creamy peanut butter
1/2 cup pumpkin purée
2 tsp pumpkin pie spice
1.5 tbsp maple syrup
sea salt
Directions
- Melt the chocolate: place chocolate chips and coconut oil in a small saucepan and melt over low heat. You can also melt in the microwave but putting chocolate and coconut oil in a microwave safe bowl and heating in 30 second increments, stirring in between, until completely melted.
- Line a cupcake pan with 12 liners. Pour 2 tsp of melted chocolate in the bottom of the liner. Using the back of a spoon, spread it across the bottom and up the sides of the liners. Place in the freezer for at least 10 minutes, or until the chocolate hardens.
- Make the filling: while you wait for them to freeze, in a medium sized bowl, melt the peanut butter (microwave for 30ish seconds), then whisk in pumpkin purée, pumpkin spice and maple syrup. Combine until smooth.
- Remove the cupcake pan from the freezer. Spoon 1 tbsp of filling onto the liner on top of the the chocolate base. Flatten the top slightly with your spoon. Try to keep the filling as centered as possible in the liner. If it spreads over to the sides, your peanut butter cups will break apart when you bite them!
- Cover the peanut butter filling mixture with ~1 tbsp melted chocolate. Sprinkle with sea salt.
- Freeze until firm.
