Chocolate 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
Scale
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
Find it online: https://bitesizedbenny.com/chocolate-pumpkin-butter-cups-recipe/
