These Chocolate Pumpkin Butter Cups are a much healthier fall version of Reese’s Peanut Butter Cups. They’re packed full of pumpkin flavor and make for the perfect healthy fall treat!
It’s not Halloween without candy, right? I have such fond memories of Trick-or-Treating with our family friends when I was younger. After we would make the neighborhood round, we would gather back at home, dump out our pillowcases of Halloween candy and sort everything into piles. And then, of course, we would trade for our favorites. Please tell me you did this too?! My favorites were Almond Joy (which always worked out in my favor because kids weren’t really into coconut for some reason), Milky Way, Twix and Reese’s Peanut Butter Cups.
You can’t have Halloween without pumpkins. October is basically declared the month of pumpkin. So let’s make some healthy Chocolate Pumpkin Butter Cups, shall we?
These Chocolate Pumpkin Butter Cups are also perfect to bring to a Halloween party, or even just as a delicious fall dessert. They’re great to keep on hand in your fridge or freezer and pop one (or three) out when you need a little something sweet.
Want to see me make these on TV? Watch the full segment with my friends at Twin Cities Live!
LET’S CHAT INGREDIENTS:
I always use a good quality dark chocolate, usually 70% or higher. As a rule of thumb, the higher the percentage of cacao, the better! I like to use dark chocolate chips, but you could also use a couple of high-quality chocolate bars.
For the filling, I recommend using almond butter. Peanut butter is a bit overpowering with the pumpkin in my opinion.
When baking with pumpkin, always opt for pumpkin puree, not pumpkin pie filling. Pumpkin puree is 100% pure pumpkin, so there’s no added sugars or ingredients. Just the real stuff.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #livingwellwithnic on Instagram. Cheers, friends!
Chocolate Pumpkin Butter Cups
Ingredients
- 2 cups Dark Chocolate Chips
- ⅓ cup Almond Butter
- ¼ cup Pumpkin Puree
- 2 tsp Coconut Oil melted
- 1 Tbs Maple Syrup
- 1 tsp Pumpkin Spice
Instructions
- Line a muffin pan with paper liners and set aside.
- Melt the dark chocolate and coconut oil in a pot. Stir frequently to prevent burning.
- Once melted, pour some chocolate into each paper liner – about 1/3 of the way full.
- Place the pan in the freezer while you prepare the filling.
- Mix the almond butter, pumpkin puree, pumpkin spice, and maple syrup together in a bowl.
- Spoon 1 heaping tablespoon of the mixture into each chocolate cup.
- Spoon the rest of the chocolate on top until the cups are almost full and place in the freezer until firm, for about 30 minutes.
How should the healthealthy almond butter cups be stored and what is their shelf life. Also I came across an old issue of Sumerset Holiday magazine that featured your Nic’ s Peanut butter Oat Balls. But the tinyurl.com/ can’t be located. Could you provide the recipe and shelf life information to me. Thank you
Hi Jodi! I recommend storing them in the refrigerator or freezer in a Tupperware container. They last for several weeks (longer in the freezer). I’m not sure those Peanut Butter Oat Balls are my recipe, but I have a similar recipe for No Bake Almond Butter Tahini Bites that you might like 🙂