Peanut Butter Pumpkin Cups

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.

Prep: 30 minutesCook: 0 minutesTotal: 30 minutes
Yield 24 1x


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place in freezer for about 30 minutes, or until hardened.

Nutrition Facts

Serving Size: 1 cup
Author: Lee Hersh

Keywords: peanut butter cups, pumpkin peanut butter cups

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