Chocolate Pumpkin Butter Cups Recipe
Introduction
These Chocolate Pumpkin Butter Cups are a delightful treat combining rich chocolate with creamy pumpkin spice filling. Perfect for fall or anytime you want a deliciously festive snack that’s easy to make at home.
Ingredients
- 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
- 1 Cup Chocolate Chips
- 1 Tablespoon Coconut Oil
Instructions
- Step 1: Start by microwaving the almond butter for about 30 seconds. This will help it blend better.
- Step 2: In a bowl, whisk together the pumpkin puree, honey, warmed almond butter, and pumpkin spice until smooth. Set aside.
- Step 3: In a small glass bowl, combine the chocolate chips and coconut oil. Microwave in 20-second increments, stirring in between, until fully melted.
- Step 4: Pour a thin layer of melted chocolate into each silicone mold or mini cupcake liner. Place in the freezer and let set for about 10 minutes.
- Step 5: Transfer the pumpkin spice mixture to a plastic baggie. Cut a small hole in one corner and pipe the filling over the set chocolate layer.
- Step 6: Return the cups to the freezer and let the filling set for 5-10 minutes.
- Step 7: Pour another layer of melted chocolate on top of the pumpkin filling to seal the cups. Freeze for 1-2 hours until fully set.
Tips & Variations
- Use a nut-free butter like Sunbutter if you need a peanut-free option.
- Add a pinch of sea salt on top of the final chocolate layer for a sweet-salty twist.
- Try dark chocolate chips for a richer flavor or milk chocolate for a sweeter treat.
- Store in silicone molds or mini cupcake liners for easy serving and removal.
Storage
Store the pumpkin butter cups in an airtight container in the freezer for up to 2 weeks. To enjoy, let them sit at room temperature for about 5 minutes to soften slightly before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these without a microwave?
Yes, you can melt the chocolate and warm the almond butter gently on the stove using a double boiler or a heatproof bowl over simmering water.
Can I substitute canned pumpkin for the pumpkin puree?
Yes, canned pumpkin puree works perfectly and is likely the most convenient option for this recipe.
PrintChocolate Pumpkin Butter Cups Recipe
Delight in these rich and creamy Chocolate Pumpkin Butter Cups, a perfect blend of spiced pumpkin filling encased in smooth, melted chocolate. This no-bake treat combines wholesome ingredients like pumpkin puree, almond butter, and warm pumpkin spice, making it an ideal seasonal snack or dessert that’s both indulgent and nutritious.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 1 hr 20 mins
- Yield: 12 cups 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
Pumpkin Spice 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 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, making it easier to blend.
- Mix Filling Ingredients: In a bowl, combine the warmed almond butter, pumpkin puree, honey, and pumpkin spice. Whisk or use a hand mixer until the mixture is smooth and well blended. Set aside while preparing the chocolate layers.
- Melt Chocolate: Place the chocolate chips and coconut oil in a small glass bowl. Microwave in 20-second increments, stirring in between, until the chocolate is fully melted and smooth.
- First Chocolate Layer: Pour a thin layer of the 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 firmly.
- Pipe Pumpkin Filling: Transfer the pumpkin spice filling into a plastic baggie, cut a small hole in one corner, and pipe the filling evenly over the set chocolate layer in each mold.
- Set Pumpkin Filling: Return the molds to the freezer and let the pumpkin filling set for 5 to 10 minutes.
- Top with Chocolate: Pour the remaining melted chocolate over the pumpkin layer to completely cover it. Freeze the assembled cups for 1 to 2 hours or until fully firm.
- Serve: Remove from the molds and enjoy these delicious chocolate pumpkin butter cups chilled for the perfect balance of flavors and textures.
Notes
- Almond butter can be substituted with any nut butter or sunflower seed butter for different flavor profiles.
- Use maple syrup instead of honey for a vegan-friendly option.
- Silicone molds make it easier to remove the cups once frozen.
- These cups should be stored in the freezer and consumed within one week for optimal freshness.
- Adjust the amount of pumpkin spice according to your taste preference.
Keywords: Chocolate pumpkin butter cups, pumpkin spice dessert, no-bake chocolate cups, almond butter pumpkin treat, gluten free dessert
