Pumpkin Peanut Butter Cups

5 from 1 vote

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.

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: cups

Calories: 178kcal

Author: Olivia Parsons

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.

Nutrition facts are an estimate.

Nutrition