Chocolate Pumpkin Butter Cups Recipe
Introduction
These Chocolate Pumpkin Butter Cups are a delightful seasonal treat that combines the warm flavors of pumpkin spice with rich chocolate. Perfect for an autumn snack or a homemade gift, they’re easy to make and irresistibly delicious.
Ingredients
- 1/2 cup pumpkin puree
- 1/3 cup almond butter (any nut butter or sunbutter will work)
- 2 tablespoons honey (or maple syrup)
- 2 teaspoons pumpkin spice
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- Step 1: Microwave the almond butter for about 30 seconds to soften it, making it easier to blend.
- Step 2: In a bowl, whisk together the pumpkin puree, honey, almond butter, and pumpkin spice until smooth. Set this filling aside.
- Step 3: In a small glass bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between, until the chocolate is fully melted.
- Step 4: Pour a thin layer of melted chocolate into silicone molds or mini cupcake liners. Freeze for about 10 minutes until set.
- Step 5: Transfer the pumpkin spice mixture into a plastic baggie and cut a small hole in one corner. Pipe the filling over the set chocolate layer.
- Step 6: Freeze the cups again for 5 to 10 minutes to firm the pumpkin layer.
- Step 7: Add a final chocolate layer on top of the pumpkin filling. Freeze for 1 to 2 hours until the centers are firm.
Tips & Variations
- Use a variety of nut butters or sunbutter to customize the flavor to your preference.
- For a vegan version, swap honey with maple syrup and choose dairy-free chocolate chips.
- Adding a pinch of sea salt to the chocolate layers can enhance the flavors.
- Use mini silicone molds for perfectly shaped bites that pop out easily.
Storage
Store these pumpkin butter cups in an airtight container in the refrigerator for up to one week. For longer storage, keep them frozen for up to one month. To enjoy, thaw for a few minutes at room temperature before eating. Reheat is not recommended as it can melt the chocolate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works perfectly for this recipe and saves time.
What if I don’t have silicone molds?
You can use mini cupcake liners or a small baking dish and cut the dessert into squares once frozen.
Print
Chocolate Pumpkin Butter Cups Recipe
- Total Time: 1 hour 30 minutes (including freezing time)
- Yield: 12 cups 1x
- Diet: Vegetarian
Description
Deliciously creamy Chocolate Pumpkin Butter Cups combine the warm flavors of pumpkin spice with smooth almond butter and rich layers of melted chocolate. Perfect as a seasonal treat or a healthy snack, these no-bake cups are quick to prepare and customizable with your choice of nut butter and sweetener.
Ingredients
Filling
- 1/2 Cup Pumpkin Puree
- 1/3 Cup Almond Butter (Any nut butter will work! You can also use Sunbutter.)
- 2 Tablespoons Honey (You can also swap for maple syrup.)
- 2 Teaspoons Pumpkin Spice
Chocolate Layer
- 1 Cup Chocolate Chips
- 1 Tablespoon Coconut Oil
Instructions
- Prepare Pumpkin Spice Filling: Microwave the almond butter for about 30 seconds to soften it and help with blending. In a bowl, combine pumpkin puree, honey, warmed almond butter, and pumpkin spice. Whisk or use a hand mixer until the mixture is smooth. Set aside.
- Melt Chocolate: In a small glass bowl, add chocolate chips and coconut oil. Microwave in 20-second increments, stirring in between, until fully melted and smooth.
- Assemble Chocolate Pumpkin Cups – Bottom Layer: Pour a thin layer of melted chocolate into each silicone mold or mini cupcake liner. Place the molds in the freezer for about 10 minutes to allow the chocolate to set.
- Add Pumpkin Filling: Transfer the pumpkin spice filling into a plastic bag, cut a small hole in one corner, then pipe the mixture evenly on top of the set chocolate layer in each mold. Freeze again for 5-10 minutes until the filling firms up.
- Top with Chocolate Layer: Pour the remaining melted chocolate over the pumpkin filling to cover completely. Return the cups to the freezer for 1-2 hours or until the center layer is firm and fully set.
Notes
- For a dairy-free option, use dairy-free chocolate chips.
- Substitute honey with maple syrup for a vegan version.
- Use any nut butter or seed butter as preferred.
- Silicone molds work best for easy removal, but mini cupcake liners also work.
- Store finished cups in the refrigerator or freezer for best texture and longevity.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (microwaving and setting time combined)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Chocolate pumpkin butter cups, pumpkin spice desserts, no-bake dessert, healthy pumpkin treats, almond butter cups
