Put a fall twist on a classic peanut butter cup by adding pumpkin purée and pumpkin spice! These healthy homemade pumpkin peanut butter cups are the perfect Halloween treat.
These Pumpkin Peanut Butter Cups are a healthier homemade candy. They are inspired by none other than Reese's Peanut Butter Cups, one of my favorite candies to receive at Halloween. I added some fresh pumpkin purée and a dash of pumpkin pie spice for a fun fall flair!
These homemade peanut butter cups are also healthier than the store bought option. They don't contain any powdered sugar since they are thickened with coconut flour and sweetened with just a touch of maple syrup. All coated in some delicious dark chocolate!
These are the perfect fall treat to make during the season or around Halloween when you're craving candy. They are made in just 30 minutes and can be stored in the fridge or freezer to enjoy for weeks or months. These cups are gluten free, egg free, dairy free and vegan. They are perfect for Halloween or Thanksgiving!
Jump to:
Why You'll Love This Recipe
- Homemade peanut butter cups are healthier and made with coconut flour and maple syrup.
- Add a taste of fall with some pumpkin purée and pumpkin spice.
- These cups are made in just 30 minutes.
- The perfect healthy sweet treat to keep you satisfied and full.
- A healthier version of Halloween candy! Perfect for a party.
- Gluten-free, dairy-free, vegan, and egg-free!
- Keep cups in the freezer for sweet cravings.
Want more easy fall recipes? You'll also like my brown butter chocolate chip cookies, chocolate covered strawberry pumpkin patch, healthy halloween dirt cups, apple pop tarts, or chocolate chipless cookies, .
Ingredient Notes
Here are all the ingredients you'll need to make these pumpkin peanut butter cups:
- Dark or semisweet chocolate chips or a chopped chocolate bar.
- Coconut oil: This helps to thin out the chocolate chips so they are spreadable in the cups.
- Natural peanut butter: Use the type that just includes peanuts. Regular peanut butter with sugar that's thick may make the patties too thick and sweet.
- Pumpkin purée: Not pumpkin pie filling!
- Maple syrup or honey or another liquid sweetener.
- Coconut flour: This is very absorbent and creates little peanut butter patties instead of a liquid. Do not substitute regular flour.
- Pumpkin pie spice: Add as much or as little as you like for flavor.
- Fine sea salt and flaky sea salt: My peanut butter didn't include salt so I added a pinch to the filling. Then I like to add flaky sea salt to the top of the finished cups to balance the sweetness.
Substitutions
There are many ways to change up these homemade peanut butter cups. Here are some substitution suggestions:
- Dairy-free? Ensure your chocolate is dark and dairy-free.
- Try white chocolate. If you like white chocolate, use that instead of dark chocolate for the shell for a creamier flavor.
- Use a different nut butter. Of course you could use almond butter, cashew butter, or whichever you prefer instead of peanut butter. Use a natural type with just blended nuts and maybe some salt.
- Add crunch to the filling. Add chopped nuts, dried fruit, rice krispies, or even m&m's to the peanut butter filling to add some crunch.
Step-by-Step Instructions
Be sure to read the recipe card below for the full recipe.
(Prep) Fill a 12-cup muffin tin with paper liners.
In a heatproof small bowl, melt the chocolate chips and coconut oil together in the microwave in 30 second increments, stirring in between until melted. You could also use a double boiler over the stove.
(1) Spoon about 1 tablespoon of chocolate into each muffin liner. Gently spread it up the sides a little. Place the muffin tin in the freezer to set while you make the filling.
(2) In a medium size bowl, stir together the pumpkin filling: peanut butter, pumpkin purée, maple syrup, coconut flour, pumpkin pie spice, and fine sea salt.
(3) Remove the muffin tin from the freezer. Use a 1 tablespoon size cookie scoop to scoop the filling. Flatten into a disc and place in each muffin cup on top of the chocolate.
(4) Add another tablespoon of melted chocolate on top of each filling. Spread the chocolate to the edges to cover most of the filling.
Sprinkle with flaky sea salt and freeze again until set, 10-15 minutes.
(5) Remove the paper liners and store the pumpkin cups in an airtight container in the fridge or freezer. Enjoy!
How to Serve Pumpkin Peanut Butter Cups
These healthy peanut butter cups are the perfect fall dessert that will leave you full and satisfied. I like to enjoy them as a mid-day snack or as a post-meal dessert. Sometimes I just eat a quarter or a half at a time because they can be quite large.
Here are some other ways I like to serve them:
- Wrapped as a gift. Line a pretty box with some parchment paper, fill with peanut butter cups, wrap, and anyone is going to love to receive this! Though I do recommend storing them in the fridge until ready to gift.
- Enjoy with a Halloween party dessert spread. Enjoy with these healthy halloween dirt cups, vampire bite cupcakes, and a chocolate covered strawberry pumpkin patch.
- Serve at Thanksgiving with some gluten-free stuffing, gluten-free pumpkin chocolate chip cookies, and a pumpkin spice espresso martini.
Storage
You can store these cups in the fridge for a week, or in the freezer for up to 3 months. I like the cold crunch when I store them in the freezer.
Expert Tips
Here are some of my top tips and tricks for successful chocolate cups:
- Melt the chocolate and coconut oil together. This will thin out the chocolate so it's easier to spread.
- Melt the chocolate in 30 second intervals, stirring in between to avoid burning.
- Change up the nut butter if you want!
- Bring the melted chocolate up the sides of the muffin liners to form a shell.
- Use a 1 tablespoon cookie scoop to ensure each filling disc is evenly sized.
- Top the peanut butter cups with flaky sea salt to balance the sweetness.
Frequently Asked Questions
Absolutely! Swap the peanut butter quantity 1:1 with your nut (or seed) butter of choice.
Sure! I recommend nothing larger than a regular size muffin tin, as they will be too big and too rich if any larger. The perfect size would be a mini muffin pan with mini cupcake liners, where you could make 24 small cups.
Sure! Swap the peanut butter 1:1 with sunflower seed butter.
These healthier homemade chocolate pumpkin butter cups are the perfect homemade candy for Halloween made with simple ingredients! They will keep you full and satisfied while curbing your sweet tooth. Make a big batch and keep them in the freezer to enjoy all fall long!
More Pumpkin Recipes
- Gluten-Free Pumpkin Scones
- Pumpkin Banana Muffins
- Gluten-Free Pumpkin Chocolate Chip Cookies
- Dairy-Free Pumpkin Tiramisu
- Pumpkin Protein Shake
- Dairy-Free Pumpkin Spice Latte
- Pumpkin Cold Foam
- Pumpkin Spice Espresso Martini
- Gluten-Free Pumpkin Sugar Cookies
- Vegan Pumpkin Pasta
More Fall Recipes
- Skillet Chicken Pot Pie with Puff Pastry
- Apple Cider Aperol Spritz
- Fall Harvest Dense Bean Salad
- Gluten Free Banana Carrot Muffins
Have you made these pumpkin peanut butter cups? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Pumpkin Peanut Butter Cups
Ingredients
- 1 ¼ cup dark or semisweet chocolate chips
- 1 tablespoon coconut oil
- ½ cup natural peanut butter
- ½ cup pumpkin purée
- 2 tablespoon maple syrup
- 2 tablespoon coconut flour
- ¼ teaspoon pumpkin pie spice
- Pinch of fine sea salt
- Flaky sea salt for topping
Instructions
- Fill a 12-cup muffin tin with paper liners.
- In a heatproof bowl, melt the chocolate chips and coconut oil together in 30 second increments, stirring in between until melted.
- Spoon about 1 tablespoon of chocolate into each muffin liner. Gently spread it up the sides a little. Place the muffin tin in the freezer to set while you make the filling.
- In a medium size bowl, stir together the peanut butter, pumpkin purée, maple syrup, coconut flour, pumpkin pie spice, and fine sea salt.
- Remove the muffin tin from the freezer. Use a 1 tablespoon size cookie scoop to scoop the filling. Flatten into a disc and place in each muffin cup on top of the chocolate.
- Add another tablespoon of melted chocolate on top of each filling. Spread the chocolate to the edges to cover most of the filling. Sprinkle with flaky sea salt and freeze again until set, 10-15 minutes.
- Remove the paper liners and store the pumpkin cups in an airtight container in the fridge or freezer. Enjoy!
Notes
- Use natural peanut butter where the only ingredient is peanuts.
- You can use any other nut butter instead of peanut butter.
- You can store these cups in the fridge for a week, or in the freezer for up to 3 months. I like the cold crunch when I store them in the freezer.
Comments
No Comments