Name: Pumpkin Peanut Butter Cups
Prep time: 10 min
Total time: 10 min
Yield: 9 peanut butter cups
Cuisine: American
Ingredients: 7 ounces chocolate; 2 teaspoons coconut oil; 2 tablespoons liquid sweetener; 0.333 cup peanut butter; 0.333 cup pumpkin puree; 0.5 tsp pumpkin pie spice; sea salt

From the Cook

1/7

Pumpkin Peanut Butter Cups

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Pumpkin Peanut Butter Cups

7 ounces chocolateI used an extra dark chocolate, divided

2 teaspoons coconut oildivided

2 tablespoons liquid sweetenerhoney, maple syrup, etc

⅓ cup peanut butter

⅓ cup pumpkin puree

½ tsp pumpkin pie spice

sea saltoptional

Instructions

This recipe also lives on Food with Feeling. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Line a muffin tray with NINE muffin liners. Set aside.

Place half of the chocolate and half of the coconut oil in a small bowl and melt. This can be done either in a double boiler or in the microwave in 20-30 seconds spurts, stirring in between.

Pour a heaping 1/2 tablespoon into each muffin liner. Using a spoon, gentle press the chocolate 1/4 of the way up the sides of the muffin liners. Place in the fridge wile you make the filling.

In a bowl, stir together the maple syrup, peanut butter, pumpkin, and pumpkin pie spice. Divide the mixture evenly among the 9 cups and gently smooth the tops.

Melt the remaining chocolate and coconut oil. Spoon a heaping 1/2 tablespoon on top of each cup and tap the muffin tray lightly to smooth them out. Top with sea salt if desired.

Place in the fridge for about 30 minutes to harden up and ENJOY!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Tempering Chocolate Prevents Bloom 🍫
Melt chocolate to 115°F, cool to 81°F, then reheat to 88°F for a glossy, snap-worthy coating that won't develop white streaks during storage.
Chill Between Layers for Clean Edges 🧊
Refrigerate the chocolate base for 15 minutes before adding the pumpkin-peanut butter filling to prevent layers from mixing and ensure distinct separation.
Toast Your Peanut Butter Lightly ✨
Gently warm peanut butter to room temperature before mixing with pumpkin to ensure smooth, lump-free blending and better texture integration.
Balance Spice with Quality Pumpkin Pie Spice 🎃
Use freshly ground pumpkin pie spice or bloom it briefly in melted coconut oil to intensify flavors and ensure the spice doesn't taste bitter or muted.
Adjust Sweetener Based on Peanut Butter Type 🥜
Natural peanut butter requires slightly more liquid sweetener than conventional brands due to lower sugar content; taste your filling before freezing to adjust sweetness.