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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!
We are in prime pumpkin season right now and I'm making all things pumpkin - from pumpkin oat muffins to pumpkin lava cake.
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:
Recipe Ingredients
- Dark chocolate - can also use semi-sweet or milk chocolate.
- Coconut oil - helps the chocolate harden.
- Almond butter - mixed with the pumpkin to make the filling.
- Pumpkin puree - store-bought works fine.
- Maple syrup - adds some sweetness.
- Pumpkin pie spice and salt - enhances the flavor.
Step-by-Step 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.
- Place the chocolate cups in the freezer for 30 minutes or until hardened.
FAQs
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.
If you don't like or have almond butter, you can use a nut butter of your choice.
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.
Other Dessert Recipes
- Chocolate Peanut Butter Banana Bites
- Mummy Brownies
- Salted Chocolate Covered Bourbon Caramels
- Vegan Peanut Butter Swirl Brownies
- 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
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.
Chris says
Yum!