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    Home » Fall

    Chocolate Pumpkin Butter Cups

    Published: Oct 20, 2022 by Mariah Mandile

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    Chocolate Pumpkin Butter Cups are a fun and festive treat! The creamy pumpkin spice filling is sandwiched between dark chocolate to create the perfect bite every time. Plus, they're lower in sugar and dairy-free!

    Chocolate pumpkins with pumpkin spice filling.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Why you'll love this recipe!
    • 🍴Ingredient Notes & Substitutions
    • 🍴Step by Step Instructions
    • Expert Tips
    • How to store leftovers
    • Recipe Card
    • Want more recipes?
    • 💬 Reviews

    Why you'll love this recipe!

    Healthy - Compared to traditional candy, this recipe is made with only 6 simple ingredients. It's also low in sugar! To make them completely sugar-free, just swap the honey for Lakanto Maple Syrup and use sugar-free chocolate chips.

    Allergy Friendly - This recipe uses dairy-free chocolate chips and can easily be made nut-free by swapping the almond butter for Sunbutter. (This is also a naturally gluten-free recipe!)

    Easy - Even if you're a beginner, you can make this no-bake treat with ease! Just follow the simple steps below. (I even shared process pictures so you can follow along!)

    Adorable - How cute are the silicone pumpkin molds?! They are the perfect size for kids or adults to grab and go! You can also use mini muffin liners.

    If you love bite sized chocolate treats, I highly recommend you try my Strawberry Sunbutter Cups, Banana Bread Truffles, or Chocolate Orange Truffles!

    🍴Ingredient Notes & Substitutions

    Ingredients measured out of chocolate pumpkin butter cups.
    • Pumpkin Puree - Make sure you're using pumpkin puree and not pumpkin pie filling!
    • Almond Butter - You can also swap for cashew butter, peanut butter, or Sunbutter as a nut-free alternative!
    • Honey - You can also swap for maple syrup.
    • Pumpkin Spice - This warming spice blend is what creates the classic pumpkin spice flavor in the creamy filling
    • Dark Chocolate - Any dark chocolate will work with this recipe. You can use chips or a bar! I love the brands Pascha and Hu Kitchen. Their chocolate is dairy-free & soy-free!
    • Coconut Oil - Coconut oil helps to create a super smooth chocolate that is easy to pour!

    🍴Step by Step Instructions

    Step 1: Making the Pumpkin Spice Filling

    Start by microwaving the almond butter for about 30 seconds. This will help it blend better!

    Next add pumpkin puree, honey, almond butter, and pumpkin spice into a bowl. Use a whisk or hand mixer to blend until smooth. Set aside while you prepare the chocolate layer.

    Pumpkin spice filling in glass mixing bowl.

    Step 2: Melt Chocolate

    Add chocolate chips and coconut oil into a small glass bowl. Microwave in 20 second increments until fully melted.

    Melted dark chocolate in a glass bowl.

    Step 3: Assemble the Chocolate Pumpkin Cups

    Pour a thin layer of melted chocolate into each silicone mold or mini cupcake liner. Place in the freezer to set for about 10 minutes.

    Next, add the pumpkin spice mixture into a plastic baggie. Cut a small hole in one corner and use to pipe the filling on top of the first chocolate layer.

    Place them back in the freezer to set for about 5-10 minutes.

    Finally, Pour a chocolate layer on top of the pumpkin spice layer. Freeze the chocolate cups for about 1-2 hours. (Or until center layer is firm.)

    Pumpkin candy in pink silcone molds.

    Expert Tips

    • You can use any silicone candy mold for this recipe! I just love the mini pumpkins because they're so festive! You can also use mini muffin liners to create a more traditional Reese's candy look.
    • For smaller candies, do not fill the mold all the way to the top. You can make thinner layers!
    • Do not leave the candies out on the counter. They will melt and the center filling will become soft and gooey. Store them in the freezer.
    • Create a homemade piping bag by folding a plastic baggie in half so the zipper is on the outside. Fill the bag with a spoon, then unfold the bag and seal the top. Snip a small opening in ONE corner of the bag. Use to fill each mold with pumpkin spice filling!
    Close up picture of pumpkin cup with bite taken out.

    How to store leftovers

    Leftovers should be stored in the freezer. Use an airtight container to keep them fresh! You can try storing them in the refrigerator, but the center might stay fairly soft.

    More fall recipes!

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    After you make this Chocolate Pumpkin Butter Cups, make sure to leave a comment & rate the recipe!

    Recipe Card

    Chocolate pumpkins with pumpkin spice filling.

    Chocolate Pumpkin Butter Cups

    Chocolate Pumpkin Butter Cups are a fun and festive treat! The creamy pumpkin spice filling is sandwiched between dark chocolate to create the perfect bite every time. Plus, they're lower in sugar and dairy-free!
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 10 mins
    Chill Time 2 hrs
    Total Time 2 hrs 10 mins
    Course Dessert, Snack
    Cuisine American
    Servings 24 Cups
    Calories 74 kcal

    Equipment

    • 2 Silicone Candy Molds

    Ingredients
      

    • ½ Cup Pumpkin Puree
    • ⅓ Cup Almond Butter Any nut butter will work! You can also use Sunbutter.
    • 2 Tablespoons Honey You can also swap for maple syrup.
    • 2 Teaspoons Pumpkin Spice

    Chocolate Layer

    • 1 Cup Chocolate Chips
    • 1 Tablespoon Coconut Oil

    Instructions
     

    Pumpkin Spice Filling

    • Start by microwaving the almond butter for about 30 seconds. This will help it blend better!
    • Next add pumpkin puree, honey, almond butter, and pumpkin spice into a bowl. Use a whisk or hand mixer to blend until smooth. Set aside while you prepare the chocolate layer.

    Melting Chocolate

    • Add chocolate chips and coconut oil into a small glass bowl. Microwave in 20 second increments until fully melted.

    Assembling Chocolate Pumpkin Cups

    • Pour a thin layer of melted chocolate into each silicone mold or mini cupcake liner. Place in the freezer to set for about 10 minutes.
    • Next, add the pumpkin spice mixture into a plastic baggie. Cut a small hole in one corner and use to pipe the filling on top of the first chocolate layer.
    • Place them back in the freezer to set for about 5-10 minutes.
    • Finally, Pour a chocolate layer on top of the pumpkin spice layer. Freeze the chocolate cups for about 1-2 hours. (Or until center layer is firm.)

    Notes

    Expert Tips

    • You can use any silicone candy mold for this recipe! I just love the mini pumpkins because they're so festive! You can also use mini muffin liners to create a more traditional Reese's candy look.
    • For smaller candies, do not fill the mold all the way to the top. You can make thinner layers!
    • Do not leave the candies out on the counter. They will melt and the center filling will become soft and gooey. Store them in the freezer.
    • Create a homemade piping bag by folding a plastic baggie in half so the zipper is on the outside. Fill the bag with a spoon, then unfold the bag and seal the top. Snip a small opening in ONE corner of the bag. Use to fill each mold with pumpkin spice filling!

    How to store leftovers

    Leftovers should be stored in the freezer. Use an airtight container to keep them fresh! You can try storing them in the refrigerator, but the center might stay fairly soft.

    Nutrition

    Serving: 1ServingCalories: 74kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 9mgPotassium: 86mgFiber: 1gSugar: 4gVitamin A: 796IUVitamin C: 0.3mgCalcium: 37mgIron: 0.3mg
    Keywords almond butter cups, dairy free chocolate cups, healthy pumpkin candy, pumpkin butter cups, pumpkin candy
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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