Hopefully you aren’t too tired of pumpkin spice recipes yet? (I know, the internet is full of them!) I couldn’t help myself, so I’m throwing the recipe for these pumpkin spice chocolate cups into the ring! The combo of peanut butter and chocolate is my absolute favorite, but I wanted to make something more interesting than a homemade Reese’s cup. I had not posted any pumpkin recipes yet this year, so I decided to mix some up with my favorite almond butter and use it as a filling for these chocolate cups. I was so excited by how they turned out! I really liked how the filling paired with white chocolate, but the dark chocolate ones were Will’s favorite.
These didn’t last long in our house and I expect it will be the same for you! I used my favorite MaraNatha almond butter (not sponsored!) for the filling since it is so creamy. The recipe for these pumpkin spice chocolate cups is pretty simple. However, one thing to note is that you’ll want to try use an almond or other nut butter that is “no stir” or else the filling for these may become too oily. I would also recommend sprinkling these with a little extra salt on top before serving – I can’t get enough of the combo of salty and sweet!Print
These pumpkin spice chocolate cups are a simple festive dessert that is perfect for the fall season. The recipe needs only 7 ingredients and about 30 minutes to make!
- 1/4 cup canned pumpkin puree (not pumpkin pie filling!)
- 1/2 cup almond butter (Maranatha is my favorite.)
- 1 teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla
- Dash of salt
- 1 1/2 cups white chocolate chips
- 1 1/2 cups dark chocolate chips
- Line a muffin tin with 10 paper liners and set aside.
- Add pumpkin, almond butter, pie spice, maple syrup, vanilla, and salt to a mixing bowl and beat with a mixer until smooth.
- Melt 3/4 cup of the each type of the chocolate chips in the microwave. Add white chocolate to 5 muffin cups and the dark chocolate to 5 muffin cups. Use a spoon to push some of the chocolate up ~1/3 inch on the sides of the paper. Transfer to the freezer for 10 minutes.
- Pull muffin tin out of the freezer and divide pumpkin between the 10 cups. Melt the other 3/4 cup of each type of the chocolate chips and cover top of the cups with the chocolate making sure to fully cover the filling. Transfer back to the freezer and let chill until set.
- To serve, sprinkle with additional salt if desired. Keep stored in the refrigerator.