Chocolate Pumpkin Butter Cups
A delightful treat that combines rich chocolate flavors with creamy pumpkin spice, perfect for the fall season.
Ingredients
For the Filling
- 1/2 Cup Pumpkin Puree
- 1/3 Cup Almond Butter (or any nut butter) Can substitute with any preferred nut butter.
- 2 Tablespoons Honey Can be substituted with maple syrup.
- 2 Teaspoons Pumpkin Spice
For the Shell
- 1 Cup Chocolate Chips Use dairy-free for vegan version.
- 1 Tablespoon Coconut Oil
Instructions
Preparation
- In a bowl, mix together the pumpkin puree, almond butter, honey, and pumpkin spice until smooth and well combined.
Melting the Chocolate
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
Assembly
- Line a muffin tin with cupcake liners. Spoon a small amount of melted chocolate into each liner, making sure to cover the bottom.
- Add a spoonful of the pumpkin spice filling on top of the chocolate.
- Cover the filling with more melted chocolate until the liner is filled. Tap the tin to ensure the chocolate settles evenly.
Chilling
- Place the muffin tin in the refrigerator for about 30 minutes or until the chocolate is firm and set.
Notes
Store in an airtight container in the refrigerator for up to one week or freeze for up to three months. Separate layers with parchment paper for freezing.