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Chocolate Pumpkin Butter Cups Recipe

★★★★★

4.8 from 149 reviews
  • Author: Harry
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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Find it online: https://dishesbyharry.com/chocolate-pumpkin-butter-cups-recipe/