Peanut Butter and Pumpkin Dark Chocolate Cups

I was originally going to to make a pie for Friendsgiving this year, but I decided to switch it up and make a bites-size dessert. I decided on peanut butter and pumpkin cups dark chocolate cups. Ohhh, yes.

These are similar to Reese’s peanut butter cups, with the addition of pumpkin and dark chocolate. I absolutely love how they turned out so I thought I’d share!

Related: 15 Pumpkin Desserts To Bake This Fall and Peanut Butter Cup Bars

These are great to have in your refrigerator if you need a little pick me up, or a fun thing to take to a gathering as they are super easy to transport. Everyone at our Friendsgiving was raving about them. They are a crowd-pleaser for sure. 🙂

Peanut Butter and Pumpkin Dark Chocolate Cups, makes 16-18 mini muffin-size cups

12 oz. dark chocolate chips or chopped dark chocolate
2 teaspoons olive oil
1/4 cup pumpkin puree
3 tablespoons peanut butter
2 tablespoons brown sugar
big pinch of cinnamon
2 teaspoons of coarse sea salt for the tops
16-18 mini muffin liners

In a small bowl, stir together the pumpkin, peanut butter, brown sugar, and cinnamon. Then prepare your mini muffin pan by adding the liners.

In a microwave safe bowl, melt half of the chocolate chips with the oil. I’ve found the best way to melt chocolate in the microwave is to melt for 30 seconds, stir, melt another 30 seconds, stir, and repeat this until things are creamy. You can also do this in a double boiler if you don’t want to use the microwave.

Once the chocolate is melted, pour a tablespoon or so (it’s not necessary to measure, I’m just giving you an idea of how much to pour) in to each cupcake liner.

Give the pan a little shake so that the chocolate evenly distributes, then add a heaping teaspoon or so (again, no need to measure the exact amount here) of the pumpkin mixture. Then, top with a little more chocolate so the pumpkin mixture is fully covered. And last, sprinkle on the sea salt.

Once the chocolate is set (hardened), remove from the pan and refrigerate in a container with a lid or a big ziplock bag. Yay for homemade candy!

If you love making candy at home, why not try making our Dark Chocolate Almond Brittle or our Peppermint Marshmallows—both are festive and sure to get you in the holiday mood. xo. Emma

P

Get our FREE recipe guide with our most popular recipes of all time!

Get the Guide

Free Popular Recipe Guide

Our top 25 recipes of all time!

Name *

Email *

GDPR Agreement *

• I consent to receive emails from this site. *

Sign Up

No ratings yet

Print

Get the Recipe

Homemade peanut butter cups made with pumpkin and dark chocolate

Yield 5 mini cups

Ingredients

1x2x3x

• ▢ 12 oz. dark chocolate chips (or chopped dark chocolate)
• ▢ 2 teaspoons olive oil
• ▢ ¼ cup pumpkin puree
• ▢ 3 tablespoons peanut butter
• ▢ 2 tablespoons brown sugar
• ▢ big pink cinnamon
• ▢ 2 teaspoons coarse sea salt for the tops

Equipment

• ▢
  16-18 muffin liners mini

Instructions

• In a small bowl, stir together the pumpkin, peanut butter, brown sugar, and cinnamon. Then, prepare your mini muffin pan by adding the liners.
• In a microwave safe bowl, melt half of the chocolate chips with the oil. I’ve found the best way to melt chocolate in the microwave is to melt for 30 seconds, stir, melt another 30 seconds, stir, and repeat this until things are creamy.

  You can also do this in a double boiler if you don’t want to use the microwave. Once the chocolate is melted, pour a tablespoon or so (it’s not necessary to measure, I’m just giving you an idea of how much to pour) in to each cupcake liner.

  Give the pan a little shake so that the chocolate evenly distributes, then add a heaping teaspoon or so (again, no need to measure the exact amount here) of the pumpkin mixture.

  Then, top with a little more chocolate so the pumpkin mixture is fully covered. And last, sprinkle on the sea salt.
• Once the chocolate is set (hardened), remove from the pan and refrigerate in a container with a lid or a big ziplock bag. Yay for homemade candy!

© Author Emma Chapman

Course Dessert

Cuisine American

Keywords dark chocolate, peanut butter cups, pumpkin

Nutrition

Nutrition Facts

Peanut Butter and Pumpkin Dark Chocolate Cups

Amount per Serving

Calories

461

% Daily Value*

Fat

 

28

g

43

%

Saturated Fat

 

21

g

131

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

4

g

Cholesterol

 

1

mg

0

%

Sodium

 

116

mg

5

%

Potassium

 

516

mg

15

%

Carbohydrates

 

46

g

15

%

Fiber

 

3

g

13

%

Sugar

 

29

g

32

%

Protein

 

8

g

16

%

Vitamin A

 

1913

IU

38

%

Vitamin C

 

1

mg

1

%

Calcium

 

218

mg

22

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.