- VE
- VN
- GF
- LC
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.
Ingredients
Instructions
- Step 1
Line a muffin tray with NINE muffin liners. Set aside.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
Place in the fridge for about 30 minutes to harden up and ENJOY!
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@food-with-feeling
I’m Brita! I’m the writer, photographer, videography, cookbook author, and chef around these parts. I’ve enjoyed testing and creating new recipes and sharing them with you! I have one simple goal: to help you cook more wholesome, simple and DELICIOUS meat free recipes whether you’re vegetarian, vegan, or a carnivore looking to incorporate more veggie forward recipes into your life!
Per serving
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