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stack of peanut butter cups

Pumpkin Peanut Butter Cups

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  • Author: Katie
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 12 mini cups 1x

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
  • 1/4 cup unsweetened peanut butter (or any nut/seed butter)*
  • 2 Tbsp pumpkin puree
  • 2 tsp maple syrup (sugar free sweetener for keto)
  • 1/2 tsp vanilla extract
  • 1/4 tsp pumpkin pie spice
  • 1/8 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