Pumpkin Peanut Butter Cups

At first I made them as peanut butter cups with a hint of pumpkin but then decided that I wanted these to be decidedly pumpkin flavored. I know what I want (LOTS of pumpkin in my life right now). So we’re working with a 1:1 nut butter: pumpkin ratio. I also added in a little pumpkin pie spice which was a very good decision.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 9 peanut butter cups

Calories: 197 kcal per serving

Ingredients

7 ounces - chocolate
2 teaspoons - coconut oil
2 tablespoons - liquid sweetener
⅓ cup - peanut butter
⅓ cup - pumpkin puree
½ tsp - pumpkin pie spice
sea salt

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!

Nutrition