Pumpkin Peanut Butter Cups
Published 9/4/2018 • Updated 8/30/2023
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Make your own Pumpkin Peanut Butter Cups with just 5 whole ingredients for a delicious, fall treat made in under 30 minutes. PS: store these chocolate pumpkin cups in the freezer for long-lasting dessert year round.
Ohhhhh yeah, it’s pumpkin season! Every year I swear it comes earlier and earlier and this year it’s here in August. Honestly, this isn’t my choice! I’m already starting to see some Halloween decor starting to pop up at Target…I’m just jumping on the early bandwagon.
You guys know we have a thing for nut butter cups. I mean, we did have a whole week dedicated to them on FFF. This pumpkin peanut butter cup recipe is a little bit different than our normal nut butter cups in that the filling is covered by a hard chocolate shell. I’m a-okay with this…if you are!
Okay, so, what do you need? Easy! Only 5 simple ingredients.
Pumpkin Peanut Butter Cups Ingredients
- chocolate chips
- coconut oil
- all-natural peanut butter
- pumpkin puree
- maple syrup
Nut Butter Cup Recipes
Peanut Butter Pumpkin Cups
Ingredients
- 4 cups dark chocolate chips, or semi-sweet chocolate chips
- 2 tablespoon coconut oil
- 1/3 cup all-natural peanut butter, smooth
- 1/3 cup pumpkin puree
- 2 teaspoon maple syrup
- sea salt, to taste
Instructions
- Place dark chocolate and coconut oil in a microwave safe bowl. Microwave for one minute and stir. Microwave for 20 seconds more and stir again. Repeat 2-3 times or until all chocolate is melted.
- In a medium-sized bowl, melt 1/3 cup of peanut butter (microwave for 25 seconds), then mix in the pumpkin puree and maple syrup. Set aside.
- Line a mini cupcake tin with cupcake liners and scoop in 1 teaspoon of melted chocolate into the bottom of the liners. Place in freezer for about 5 minutes until the chocolate hardens.
- Next, spoon 1 tablespoon of the peanut butter/pumpkin filling onto the chocolate and cover the filling with 1/2 tablespoon more of melted chocolate. Sprinkle sea salt.
- Place in freezer for about 30 minutes, or until hardened.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Good!
The font behind the cup is very beautiful, do you know what that font is?
Hi Lee, You have shared healthy pumpkin cupcakes made with peanut butter, will definitely try out these at my home next week.
What are the macros for this recipe
Tasty, easy to make, fall treat. The sea salt on the top is the perfect finishing touch!
Should it be 1/4 cup or 1/3 cup peanut butter? The ingredients and directions have different amounts 😊. These sound and look delicious. On my list to make for sure!
Oh good catch! It should be 1/3 cup. Just updated!
I am not one to make desserts, this was a first for me, and these turned out absolutely FANTASTIC. Not only do they look so gourmet but they taste incredible too. My mom is not a chocolate lover at all and she couldn’t believe how good these were. In the photos shown here, it looks like you’re preparing them so neatly.. it was a very messy process for me LOL! I most definitely will be making more of these ?? thank you so much