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Chocolate Pumpkin Butter Cups Recipe

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★★★★★

4.9 from 27 reviews

Delight in these rich and creamy Chocolate Pumpkin Butter Cups, combining smooth pumpkin puree, almond butter, and warm pumpkin spice encased in velvety chocolate. Perfectly portioned and easy to make, these delicious treats balance sweet and autumnal flavors for a healthy snack or dessert.

Ingredients

Scale

Filling

  • 1/2 Cup Pumpkin Puree
  • 1/3 Cup Almond Butter (any nut butter or Sunbutter can be used)
  • 2 Tablespoons Honey (or maple syrup)
  • 2 Teaspoons Pumpkin Spice

Chocolate Coating

  • 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, then combine pumpkin puree, honey, almond butter, and pumpkin spice in a bowl. Whisk or use a hand mixer until the mixture is smooth. Set aside.
  2. Melt Chocolate: Place chocolate chips and coconut oil in a small glass bowl. Microwave in 20 second increments, stirring in between, until fully melted and smooth.
  3. Form Bottom Chocolate Layer: Pour a thin layer of melted chocolate into each silicone mold or mini cupcake liner. Freeze for about 10 minutes until set.
  4. Pipe Pumpkin Filling: Transfer the pumpkin spice mixture into a plastic baggie, cut a small hole in one corner, and pipe the filling evenly onto the hardened chocolate layer.
  5. Set Filling Layer: Return the molds to the freezer for 5-10 minutes so the pumpkin filling firms up slightly.
  6. Top with Chocolate Layer: Pour another layer of melted chocolate over the pumpkin filling, ensuring it covers the surface completely.
  7. Freeze to Firm: Freeze the cups for 1-2 hours or until the entire treat is firm and set in the center. Remove from molds and serve chilled.

Notes

  • You can substitute almond butter with any nut butter or sunflower seed butter (Sunbutter) for allergy-friendly variations.
  • Honey can be replaced with maple syrup for a vegan option.
  • Use dark chocolate chips for a richer taste and healthier antioxidant content.
  • Store the pumpkin butter cups in an airtight container in the freezer for up to 2 weeks.
  • If you don’t have silicone molds, mini cupcake liners work just as well.
  • For an extra crunch, sprinkle some chopped nuts on top before the final chocolate layer sets.

Nutrition

Keywords: chocolate pumpkin butter cups, pumpkin spice recipe, healthy pumpkin dessert, no-bake pumpkin treats, almond butter cups, gluten free snacks

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