Pumpkin Peanut Butter Cups
These vegan pumpkin peanut butter cups have a creamy pumpkin-spiced filling inside a rich chocolate shell. Made with only 4 simple ingredients, they are an easy no-bake fall treat inspired by Reese's!
Ingredients
- ¼ cup peanut butter
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 2 cups vegan chocolate chips
Instructions
- Line the pan: Line a cupcake or muffin pan with parchment liners.
- Melt the chocolate: Melt the chocolate chips and ½ coconut oil (if using) in the microwave until smooth.
- Make the chocolate shell: Add a small spoonful of chocolate to the bottom of each liner. Use the back of a spoon to spread it across the bottom and ½ to ¾ of the way up the sides. This creates a shell to hold the filling. Freeze for about 5-10 minutes, until the chocolate hardens.
- Make the pumpkin filling: Mix together the peanut butter, pumpkin puree, and pumpkin pie spice until creamy and smooth.
- Fill the cups: Add a spoonful of the pumpkin-peanut butter mixture into each chocolate shell, leaving enough room around the edges for the top layer of chocolate.
- Top with chocolate: Pour the remaining melted chocolate over each cup. Freeze for about 5-10 minutes, until the chocolate is firm. Enjoy!
Notes
- Peanut butter: Natural, runny peanut butter works best. If your peanut butter is very thick, the filling might be harder to mix and spoon into the cups.
- Thick chocolate? Add ½ tsp refined coconut oil. It will thin the chocolate and make it easier to spread into a thin shell.
- Chocolate shell: Spread the first layer of chocolate ½ to ¾ of the way up the sides of each liner so the filling stays enclosed.
- Nut-free: Substitute sunflower seed butter for the peanut butter.
- Servings: This recipe makes 12 regular sized or 16 mini.
- Salt: A sprinkle of flaky sea salt on top is optional but highly recommended. It makes the spiced pumpkin filling really pop.
- Storage: Store in an airtight container in the refrigerator for 3-4 days. Freeze for longer storage.
Serving: 1 serving, Calories: 185kcal, Carbohydrates: 20g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 23mg, Potassium: 42mg, Fiber: 2g, Sugar: 15g, Vitamin A: 795IU, Vitamin C: 0.3mg, Calcium: 44mg, Iron: 2mg
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!
