• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Desserts

    Chocolate Pumpkin Cups

    October 21, 2021 | Updated October 31, 2021 by Ryan 2 Comments

    173 shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure.

    These chocolate pumpkin cups are packed with almond butter and pumpkin and can be prepared in under 30 minutes, making them a great fall treat. These also happen to be vegan and gluten-free!

    chocolate pumpkin cups stacked

    We are in prime pumpkin season right now and I'm making all things pumpkin - from pumpkin oat muffins to pumpkin lava cake to pumpkin pizza to pumpkin and sweet potato soup.

    Yes I know pumpkin has been in vogue for a few years now, but there is a reason. It is delicious and can be used in a variety of ways and that's where these chocolate pumpkin cups come into play.

    Everyone has had a Reese's peanut butter cup. But how many of you have made your own? And how about instead of just a standard old peanut butter cup, why not make a chocolate cup with pumpkin and almond butter on the inside?

    Best thing about these, is they couldn't be easier to make and you can just stick them in the freezer and enjoy year round!

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Pro Tips/Recipe Notes
    • Other Dessert Recipes
    • Chocolate Pumpkin Cups
    stacked chocolate pumpkin cups on dish towel

    Ingredient Notes

    • Chocolate - the base of the cups. Can't make them without it.
    • Coconut oil - helps the chocolate harden as it cools.
    • Almond butter - I use almond butter because I think it pairs well with pumpkin but also to avoid the peanut allergy many people have.
    • Pumpkin - store-bought pumpkin puree works perfectly fine for the filling.
    • Maple syrup - adds just enough sweetness and complements the pumpkin.
    • Pumpkin pie spice - enhances the filling, making it really taste like pumpkin.

    Ingredient Swaps

    Like any recipe, you can mix up some of the ingredients. Some variations include:

    • While I like dark chocolate for this recipe, you can use semi-sweet, milk or even white chocolate.
    • I'm a fan of almond butter for the filling, but peanut butter or a nut free butter like pumpkin seed butter works too.
    • I use maple syrup for the added sweetness but light brown sugar or honey are good substitutes.
    • If you don't have pumpkin pie spice, you can make your own or just use ½ teaspoon cinnamon.

    Step-by-Step Photos

    process shots of melting chocolate in bowl and pouring chocolate in mini muffin tins with liners

    Melt the chocolate and coconut oil in a bowl in 30 second intervals until melted. Then line a mini muffin tin with paper liners. Spoon about 1 teaspoon of melted chocolate in each paper liner and spread so it is about ¾ of the way up. Place in the freezer for 5 minutes to set.

    process shots of making filling in bowl and adding to muffin tin

    In a small bowl, mix the filling ingredients until combined. Then take 1 teaspoon of the pumpkin mixture and drop into each cup, leaving the edges uncovered.

    process shots of covering cups with chocolate and placing in freezer

    Spoon about ½ tablespoon of the remaining chocolate over the top of each cup and sprinkle with some sea salt. Place in the freezer for 30 minutes.

    FAQs

    Can I Make My Own Pumpkin Pie Spice?

    You can actually make your own. Just use 2 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground clove and a ¼ teaspoon ground nutmeg.

    Can I Use a Different Nut Butter?

    If you don't like or have almond butter, you can use a nut butter of your choice or even a nut-free butter like pumpkin seed butter.

    Can I Make this Vegan?

    Yes as long as you use dairy-free chocolate. My go-to is Enjoy Life. They have a variety of chocolates that are all dairy-free which makes them great for vegans. They can be found at most grocery stores these days.

    Pro Tips/Recipe Notes

    • You need to use good quality dark chocolate. If you don't like dark chocolate you can use semi-sweet or even milk chocolate.
    • Use refined coconut oil so it has a neutral flavor.
    • Make sure you spoon the chocolate up the sides of the liners so you can easily place the pumpkin filling in the middle and it will get covered by the chocolate properly.
    chocolate pumpkin cups

    Other Dessert Recipes

    • Mummy Brownies
    • Salted Chocolate Covered Bourbon Caramels
    • Chocolate Covered Rice Krispies Bat Treats
    • Chocolate Caramel Tart

    If you’ve tried these chocolate pumpkin cups or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    chocolate pumpkin cups stacked
    Print Recipe
    5 from 6 votes

    Chocolate Pumpkin Cups

    These chocolate cups are packed with almond butter and pumpkin and can be prepared in under 30 minutes, making them a great fall treat.
    Prep Time30 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: American
    Servings: 24 mini cups
    Calories: 130kcal
    Author: Ryan Beck

    Ingredients

    • 4 cups dark chocolate
    • 3 tablespoon refined coconut oil
    • ⅓ cup almond butter
    • ⅓ cup pumpkin puree
    • 2 teaspoon maple syrup
    • 1 teaspoon pumpkin pie spice
    • sea salt

    Instructions

    • Line a mini muffin pan with paper liners and set aside.
    • Place the chocolate and coconut oil in a microwave safe bowl. Microwave in 30 second intervals, stirring in between and repeat until the chocolate is melted.
    • Spoon about 1 teaspoon of the melted chocolate in each muffin tin and spread it so it covers the bottom as well as ¾ of the way up of the liners, which ensures the pumpkin filling is covered properly. Put in freezer for 5 minutes to set.
    • In a small bowl, mix together the almond butter, pumpkin puree, maple syrup and pumpkin pie spice until everything is combined.
    • Take about 1 teaspoon of the pumpkin mixture and drop into the cup, trying to leave the edges uncovered. Repeat with each cup.
    • Spoon about ½ tablespoon of the remaining chocolate over each cup. Sprinkle with sea salt and place in freezer for 30 minutes or until hardened.

    Notes

    • You need to use good quality dark chocolate. If you don't like dark chocolate you can use semi-sweet or even milk chocolate.
    • Use refined coconut oil so it has a neutral flavor.
    • If you don't like or have almond butter, you can use a nut butter of your choice.
    • Make sure you spoon the chocolate up the sides of the liners so you can easily place the pumpkin filling in the middle and it will get covered by the chocolate properly.

    Nutrition

    Serving: 1cup | Calories: 130kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 99mg | Potassium: 2mg | Fiber: 0g | Sugar: 13g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Pumpkin Chocolate Chip Pancakes
    Pumpkin Banana Muffins »
    173 shares

    Receive Top 25 Recipes

    Reader Interactions

    Comments

    1. Chris says

      October 17, 2019 at 9:10 pm

      5 stars
      Yum!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Healthy Recipes

    • Cinnamon Overnight Oats
      Cook Time5 Minutes
    • Buffalo Chicken Spaghetti Squash
      Cook Time1 Hours 10 Minutes
    • Peanut Butter Energy Balls
      Cook Time25 Minutes
    • Quinoa Sweet Potato Salad
      Cook Time1 Hours

    Popular Recipes

    • Baked Cheddar Mac and Cheese
      Cook Time40 Minutes
    • Cranberry Mimosa
      Cook Time5 Minutes
    • Apple Pie with Crumb Topping
      Cook Time1 Hours 40 Minutes
    • Chocolate Chip Scones
      Cook Time35 Minutes

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    173 shares