Peanut Butter and Pumpkin Dark Chocolate Cups

Peanut butter and pumpkin cups (via abeautifulmess.com) Years ago we shared how to make homemade peanut butter cups. Which is still one of my very favorite homemade candies to make because it’s SO EASY. So I thought I’d try a different version for Friendsgiving since I was planning to make a pie but I still wanted to serve something with chocolate, because, well, chocolate is holiday-worthy!

Peanut butter and pumpkin cups (via abeautifulmess.com)I changed up the filling for these just a little by adding some pumpkin and spice to the mix, and I absolutely love how they turned out, so I figured I’d share. These are great to just 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. 🙂

How to make peanut butter cupsPeanut 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.

Peanut butter and pumpkin cups (via abeautifulmess.com) 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

Peanut Butter and Pumpkin Dark Chocolate Cups

Homemade peanut butter cups made with pumpkin and dark chocolate

Course Dessert
Cuisine American
Keyword dark chocolate, peanut butter cups, pumpkin
Author Emma Chapman

Ingredients

  • 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 pinch of cinnamon
  • 2 teaspoons of coarse sea salt for the tops
  • 16-18 mini muffin liners

Instructions

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

  2. 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.

  3. 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!

Credits // Author: Emma Chapman.Photography: Amber Ulmer and Emma Chapman.

  • I absolutely love this idea! I have a super easy peanut butter ball recipe on my site, but I love the way you spiced this one up…with pumpkin, no less! Perfect for the season.

  • These look so tasty! As a pumpkin AND peanut butter fan, I shall be having a go at these myself this weekend. Thanks for sharing!

  • The original post says to refrigerate the first layer of chocolate before adding the filling, is that not necessary on these?

  • Can I just say how excited I am that you’ve been posting so many vegan/vegan-friendly blogs? I’ve been reading your blog for years and been vegan for years, and though it’s not hard to veganize recipes, it’s so cool to see you ladies posting more recipes that I don’t have to tweak 🙂 I’m such a huge fan of all that you do, thanks for the constant home/craft/food/etc. inspiration over the years. Cheers <3

  • Oooh these look so good! I’m obsessed with peanut butter and dark chocolate. Not sure how pumpkin would be like added into both these things but sounds tempting!

    Joanne | Life in Blue Skies

  • These look absolutely delicious and I can’t wait to try making them myself, thanks for sharing the recipe. xx
    Eme

    www.peoniesanpassionfruit.com

  • I can not express how happy this recipe makes me and how excited I am to make some of these. My mouth is watering! You made my day!

  • Oh my gosh, I’m trying these immediately! Thank you for sharing!

    x, Tyler | http://tinymisstyler.com

  • YUM…I can’t think of anything else to say, ha!
    great post as always. (:
    XX -Kaylee
    www.kayleekarcher.com

  • These absolutely amazing! I need to try them out soon. They look so good. Thanks for sharing!

    x. Cattleya

    alittlecattleya.com

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