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Chocolate Pumpkin Butter Cups Recipe

★★★★★

4.7 from 93 reviews
  • Author: Aiden
  • Total Time: 2 hours 15 minutes (including freezing time)
  • Yield: 12 butter cups 1x
  • Diet: Gluten Free

Description

Delight in these rich and creamy Chocolate Pumpkin Butter Cups, a perfect sweet treat combining the warm flavors of pumpkin spice with smooth almond butter and luscious layers of chocolate. These no-bake, freezer-set snacks are easy to make, deliciously indulgent, and ideal for fall or any time you crave a seasonal twist on classic chocolate cups.

Ingredients

Scale

Pumpkin Spice Filling

  • 1/2 Cup Pumpkin Puree
  • 1/3 Cup Almond Butter (Any nut butter will work, including Sunbutter)
  • 2 Tablespoons Honey (or maple syrup)
  • 2 Teaspoons Pumpkin Spice

Chocolate Layer

  • 1 Cup Chocolate Chips
  • 1 Tablespoon Coconut Oil

Instructions

  1. Heat Almond Butter: Start by microwaving the almond butter for about 30 seconds to soften it, which will help achieve a smooth blend with the other ingredients.
  2. Mix Pumpkin Filling: In a bowl, combine the warmed almond butter, pumpkin puree, honey, and pumpkin spice. Whisk or use a hand mixer until the mixture is smooth and homogenous. Set aside.
  3. Prepare Chocolate: Place chocolate chips and coconut oil in a small glass bowl. Microwave in 20-second increments, stirring in between, until fully melted and smooth.
  4. Form Chocolate Base: Pour a thin layer of melted chocolate into each silicone mold or mini cupcake liner. Place the molds in the freezer for about 10 minutes to let the chocolate harden.
  5. Pipe Pumpkin Filling: Transfer the pumpkin spice mixture into a plastic baggie, snip a small corner, and pipe the filling evenly over the set chocolate base in each mold.
  6. Set Pumpkin Layer: Return the molds to the freezer for another 5-10 minutes to firm up the pumpkin layer.
  7. Top with Chocolate: Pour another layer of melted chocolate over the pumpkin filling to encase it completely. Freeze the assembled cups for 1-2 hours or until the center is firm.

Notes

  • You can substitute almond butter with any nut or seed butter such as peanut butter, cashew butter, or sunflower seed butter.
  • Maple syrup can be used instead of honey for a vegan-friendly option.
  • Use silicone molds or mini cupcake liners to easily remove the butter cups after freezing.
  • Store the butter cups in the freezer to maintain their shape and texture.
  • For an extra festive touch, sprinkle a pinch of pumpkin spice or chopped nuts on top before the final freeze.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (melting chocolate and warming almond butter)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Chocolate pumpkin butter cups, pumpkin spice dessert, no bake pumpkin dessert, almond butter cups, fall treats

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Find it online: https://tastyplatesspot.com/chocolate-pumpkin-butter-cups-recipe/