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!
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.S. Check out 15 Pumpkin Desserts to Make This Fall for more recipes!
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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 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!
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.
oh my.. these look amazing..
These look soo good!!! Thank you so much for sharing <3
these look so yummy.
Nina
Nina’s Style Blog Giveaway __ Enter to Win $100
Oooh yummy!
Rach
www.theteacozykitchen.blogspot.co.uk
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!
These look amazing! Gonna have to try to make them for sure 😀
These look delicious!
www.petiteandhungry.com
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
aaaah they look delicious!!!
these look yummy!
www.missunexpected.com
Um, yum!! These look amazing! 😀
-Lauren
http://www.chic-ethique.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!
They look delicious!
https://www.makeandmess.com/
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