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    Home » Paleo

    Healthy Pumpkin Peanut Butter Cups (Low Carb, Paleo)

    Published: Sep 28, 2018 · by Katie

    Jump to Recipe·Print Recipe

    These pumpkin peanut butter cups are a fall-flavored twist on the classic Reese's peanut butter cups. They consist of a gooey peanut butter and pumpkin filling that's encased in dark chocolate and topped with flaked sea salt. This healthy peanut butter cup recipe is low carb, dairy free, vegan and easily made paleo.

    Stack of peanut butter cups

    Reese's were one of my favorite Halloween candies growing up. But these days, I skip out on the classic Reese's and prefer making my own version like these healthy pumpkin peanut butter cups.

    Not only are these peanut butter cups healthier than a conventional Reese's, but they're made with minimal ingredients, no bake, low in added sugar and easy to throw together.

    I love making a batch of these low carb pumpkin peanut butter cups and stashing them in the freezer for an easy treat. My kids are fond of Reese's too and they agree - this homemade version is the best!

    Why You'll Love these Pumpkin Peanut Butter Cups

    • great for many diets - low carb, keto, vegan and paleo friendly
    • no bake - quick and easy!
    • made with 6 wholesome ingredients - no fillers, thickeners or preservatives
    • delicious - dare I say these taste better than a store bought Reese's?!
    homemade peanut butter cups on plate

    Ingredients

    You need 6 ingredients to make these pumpkin peanut butter cups. The salt in the filling and sprinkled on top is completely optional, and unnecessary if your peanut butter is salted. You can find the full recipe in the recipe card below, but here's an overview of the ingredients:

    • peanut butter - you can use any peanut butter your heart desires, but I recommend an organic peanut butter with a little salt added, nothing else. If you want this recipe to be strict paleo, then swap the peanut butter for another nut/seed butter, like sunflower seed butter or almond butter.
    • pumpkin puree - since these are pumpkin peanut butter cups, you bet pumpkin is involved.
    • maple syrup - to sweeten the pumpkin filling. Swap the maple syrup for a liquid sugar free sweetener to make this recipe more keto friendly.
    • vanilla extract - added for flavor
    • pumpkin pie spice - to add more pumpkin flavor to the filling.
    • salt - optional and not necessary if your peanut butter is salted.
    • dark chocolate - for the outer shell. Be sure to use the proper chocolate for your dietary preference. I like Hu chocolate for paleo, 100% dark chocolate for keto and Enjoy Life chocolate for vegan.
    • flaked salt - optional topping (not pictured below)
    Ingredients in low carb pumpkin peanut butter cups.

    How to Make Pumpkin Peanut Butter Cups

    First, gather all necessary ingredients.  You will need a small sauce pan for melting the chocolate and a small mixing bowl for making the filling.  In addition, you will need small cupcake liners or a mini silicone cupcake mold. Here are the steps:

    1. Melt the chocolate over low heat in a small saucepan, stirring frequently.
    2. Once fully melted, turn off the heat and pour about 1 teaspoon of chocolate into each of the 12 mini cupcake liners (or silicone molds).  Place in the freezer for 5-10 minutes for chocolate to set.
    3. While chocolate is setting, combine all remaining ingredients in a small mixing bowl to make the filling.  Mix well. 
    4. Remove the hardened chocolate from the freezer.  Scoop 1 teaspoon of the filling and place it on top of the hardened chocolate so that the filling nearly touches the edges of the paper liner/mold.
    5. Pour remaining melted chocolate on top of filling, coating it entirely.  Then, place it back in freezer to set. Optional: add a pinch of flaked salt to each peanut butter cup.
    How to make pumpkin peanut butter cups.

    Storage

    Since these peanut butter cups are made with real food ingredients and free from preservatives they need to be kept in the fridge or freezer.

    Place them in an air-tight container or baggie and keep them in the fridge for up to two weeks or the freezer for up to two months.

    Peanut butter cups topped with flaked salt and pumpkin spice.

    FAQ

    Is peanut butter paleo?

    No, peanut butter is not a paleo approved food. However, you can make this recipe paleo by swapping the peanut butter for almond butter, sunflower seed butter or cashew butter.

    Are these pumpkin peanut butter cups keto?

    To make these cups keto, sweeten the filling with a liquid sugar free sweetener and use a keto friendly chocolate.

    More No Bake Pumpkin Recipes

    Looking for more easy, no bake pumpkin recipes? Check out these favorites from the blog:

    • paleo-pumpkin-macaroons
      Pumpkin Coconut Macaroons (No Bake, Paleo)
    • Healthy Pumpkin Truffles (No Bake, Paleo)
    • Bite of a pumpkin protein bar to show the texture.
      Pumpkin Chocolate Chip Protein Bars (Vegan)
    • no-bake-vegan-pumpkin-bars
      Healthy No Bake Pumpkin Bars (Paleo)
    Print
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    stack of peanut butter cups

    Pumpkin Peanut Butter Cups

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Katie
    • Prep Time: 30 minutes
    • Cook Time: 0 minutes
    • Total Time: 30 minutes
    • Yield: 12 mini cups
    Print Recipe
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    Description

    Simple, pumpkin peanut butter cups made with peanut butter and pumpkin puree and coated in dark chocolate.  Paleo, vegan, keto and the perfect Reese's alternative.


    Ingredients

    Scale
    • 6 oz dark chocolate
    • ¼ cup unsweetened peanut butter (or any nut/seed butter)*
    • 2 Tbsp pumpkin puree
    • 2 tsp maple syrup (sugar free sweetener for keto)
    • ½ tsp vanilla extract
    • ¼ tsp pumpkin pie spice
    • ⅛ tsp salt (if peanut butter is unsalted)
    • flaked sea salt (optional topping)


    Instructions

    1. Place chocolate in a small saucepan.  Melt on the stove top, over low heat, stirring frequently.
    2. Scoop 1 teaspoon melted chocolate into mini cupcake liners or silicone cupcake molds.  Be sure the entire base is coated.  Place in freezer for 5-10 minutes to set.
    3. Make filling by combining peanut butter, pumpkin, maple syrup, vanilla, pumpkin pie spice and salt in a small mixing bowl.
    4. Remove chocolate from freezer.  Scoop out 1 teaspoon of the filling for each peanut butter cup.  Place the filling over the hardened chocolate.
    5. Pour remaining chocolate over the filling, coating the entire filling.
    6. Optional: sprinkle with flaked sea salt.
    7. Place in freezer for 10-20 minutes to set.
    8. Best stored in fridge or freezer.

    Notes

    *For a strict paleo version, swap the peanut butter for sunflower seed butter, almond butter or cashew butter

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    Pinterest image for pumpkin peanut butter cups.
    « Tigernut Flour Cupcakes (Paleo, Nut Free)
    Collagen Pumpkin Bread (Low Carb, Paleo) »

    Reader Interactions

    Comments

    1. Georgia King

      September 28, 2018 at 9:21 am

      Wooooowww! This is for sure something I need to try!

      Reply
      • realfoodrabbit

        September 28, 2018 at 9:30 am

        You do! They're so easy to make and taste amazing.

        Reply
    2. Katie

      June 01, 2023 at 8:06 am

      We love these pumpkin peanut butter cups! Enjoy!!

      Reply

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    Hi there!

    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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