Pumpkin Butter Cups
You guys, these Pumpkin Butter Cups are EVERYTHING! A couple of weeks ago, I was thinking about my favorite Halloween candy and obviously thought of peanut butter cups. They are a definite favorite in my house and I started thinking about how delicious one would be with pumpkin added to it. I’m happy to report that these guys are beyond delicious!
You might also like to know that compared to regular packaged candy, these pumpkin butter cups are actually a lot healthier! I used a combo of dark chocolate and semi-sweet chocolate and then the filling is made with natural nut butter (peanut butter or almond) and maple syrup so there is no added sugar in these!
If you don’t want to taste the peanut butter, I would recommend using almond butter. If you aren’t sure how the peanut butter and pumpkin will be together, I’ll tell you I was so pleasantly surprised how much I liked the combo so give it a try! I also sprinkled some graham cracker crumbs on top to make the cups a little prettier, but you could leave them plain or use sprinkles or chopped nuts if desired.
Pumpkin Butter Cups
- 2 1/2 cups dark or semi-sweet chocolate
- 1 cup smooth peanut butter or almond butter
- 1/2 cup pumpkin puree
- 1/4 teaspoon cinnamon
- 1/4 cup maple syrup or agave nectar
- muffin liners
- Line a muffin tin with liners and set aside. Add about 1 1/2 cups of the chocolate to a microwave-safe bowl and heat for 30 seconds. Stir and continue heating in 30-second increments until the chocolate is fully melted.
- Spoon about 2 teaspoons of the chocolate to a cavity and spread the chocolate along the bottom of the liner and slightly up the sides. Repeat with the remaining liners until all are filled. Chill for 5 minutes.
- While the chocolate is chilling, add the nut butter, pumpkin puree, cinnamon, and maple syrup to a mixing bowl and mix until well-combined.
- Remove the pan from the fridge. Spoon about 1 1/2 tablespoons of the pumpkin mixture evenly amongst each cup and push down lightly with a spoon so it mostly covers the bottom. Melt the remaining chocolate in a bowl. Then spoon or pour evenly on top of each cup, spreading to cover the pumpkin mixture. Lightly bang the pan on the counter three times. Chill or freeze for about 2 hours.
- Store in the fridge in an airtight container for up to 1 week or freeze.