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–+ servings
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!
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Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
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
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