Pumpkin Peanut Butter Cups
Make these Pumpkin Peanut Butter Cups with just 7 ingredients. Filled with creamy peanut butter & pumpkin puree, they’ll be your new favorite fall candy!
These Homemade Pumpkin Peanut Butter Cups are made with just 7 simple ingredients and ready in under 30 minutes. They are the ultimate indulgence for peanut butter and pumpkin lovers alike.
If you’re hesitant about the combination of pumpkin and peanut butter, trust me, I’ve been there. Let me be the first one to tell you, it’s amazing. The addition of chocolate adds a depth of richness that compliments the sweet and nutty flavor of the filling.
Pumpkin Peanut Butter Cups are perfect for autumn gatherings, Halloween parties, or just to have on hand in the freezer for whenever that sweet tooth hits. They’re vegan, gluten-free, refined sugar-free and SO delicious.
A smooth chocolate shell, with a sweet luscious filling made from creamy peanut butter and rich pumpkin puree. The addition of pumpkin to the classic peanut butter cup recipe adds a delightful twist, infusing each bite with the warm, comforting flavors of fall.
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Pumpkin Peanut Butter Cups – Ingredients
- Peanut Butter – runny peanut butter works best in this recipe, so try to use an all-natural peanut butter (only ingredients should be peanuts).
- Pumpkin Puree – be sure to use pumpkin puree, not pumpkin pie filling.
- Maple Syrup – to add a bit of sweetness.
- Pumpkin Pie Spice – to incorporate more fall flavors and spice.
- Vanilla Extract
- Vegan Chocolate Chips – I use Hu Chocolate. It’s made with clean ingredients and is refined sugar-free. You can shop with my code booboo for a discount.
- Coconut Oil – use refined coconut oil so it does not have any coconut flavor.
How To Make Pumpkin Peanut Butter Cups
- Line a cupcake/muffin pan with parchment liners.
- Melt the chocolate chips and coconut oil in the microwave in 30 second increments until melted. Pour melted chocolate into each liner and spread along the bottom and up along the sides a little. Place in the freezer.
- Mix together the peanut butter, pumpkin puree, maple syrup and vanilla extract. Remove the tray from the freezer and add a heaping spoonful of this mixture into the liners until all are filled.
- Pour the remaining melted chocolate on top to evenly cover the pumpkin mixture. Place back in the freezer until the chocolate sets. Enjoy!
Tips + Tricks
- Use a spoon to spread the chocolate about a half to three-quarters of the way up the sides of the liners. This creates the chocolate shell along the sides and insures that the filling is inside the chocolate cup and doesn’t come spilling out the sides.
- They don’t need to be in the freezer for that long, just a few minutes for the chocolate to harden.
- For the best texture, use an all natural runny peanut butter. The only ingredients in your peanut butter should be peanuts (and maybe salt).
- Allergic to peanut butter? Substitute for almond butter or sunflower seed butter instead!
- Stash these Pumpkin Peanut Butter Cups in the fridge for a few days or in the freezer for longer.
- TRICK OR TREAT – no but seriously, how fun would these be to give out on Halloween? (allergen friendly versions of course). Much healthier than the Reese’s version!
trick or treat More Pumpkin Desserts
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Pumpkin Peanut Butter Cups
Ingredients
- 1/2 cup peanut butter, runny
- 1/2 cup pumpkin puree
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 2 cups vegan chocolate chips
- 2 tbsp coconut oil, refined
Instructions
- Prepare a cupcake/muffin pan with parchment liners.
- Melt the chocolate chips and coconut oil in the microwave in 30 second increments until melted. Pour about 1 tablespoon of the melted chocolate into each liner and spread along the bottom and up along the sides a little. Place in the freezer.
- In a bowl, mix together the peanut butter, pumpkin puree, maple syrup, pumpkin pie spice and vanilla extract. Remove the tray from the freezer and add a heaping spoonful of this mixture into the liners until all are filled.
- Pour the remaining melted chocolate on top to evenly cover the pumpkin mixture.
- Place back in the freezer until the chocolate sets. Enjoy!
Equipment
Video
Notes
- I use the brand Hu Chocolate. It’s made with clean ingredients and is refined sugar-free. You can use my code booboo for a discount.
