Chocolate Pumpkin Butter Cups

Chocolate Pumpkinbutter Cups


In the spirit of Halloween, I wanted to share this guilt-free, deliciously rich, little chocolate pumpkin butter cups recipe with you. When I was a tick-o-treater, I remember my all time favourite treat to search for in my massive pillowcase worth of goodies, was ALWAYS the Reese’s Peanutbutter Cups. I would literally dump out my entire pillowcase onto the floor and count how many I had, and then I would try to trade my bags of chips or Kit Kats with my brother for his Reese’s so I could add to my stash.

So this is the best alternative since the good ol’ tick-o-treatin’ days.

Not only is it festive, but it’s super easy to make, and an extremely healthy option. There is already SO much junk food circling around during this time of year, the last thing we need is another thing for you to say NO to.

But, I always say, for every guilty favourite, there’s always a way to make it your own. 🙂 And it’s always nice to know you have a healthy, satisfying go-to option around when you might be tempted by other ghoulish treats. So hopefully this will make it easier for you to give into more of the good!

This insanely simple mixup is also Vegan, & GF 🙂

Plus! If you wanted to send it with your kids to school, you wouldn’t have to worry about any nut allergies. 😉

Chocolate Pumpkinbutter Cups
Recipe type: Dessert
Cuisine: Vegan
  • ½ cup melted coconut oil
  • ½ cup cacao powder
  • 2 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
  • ½ cup pumpkin purée (not pumpkin pie filling)
  • 3 tablespoons almond butter (or your favorite nut butter)
  • 2 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
  1. Line a muffin tin with cupcake liners.
  2. Combine all ingredients for chocolate layer in a small bowl.
  3. Mix until well combined.
  4. I found that measuring out about ½ tablespoon (or a little less) into each cupcake liner was just enough to fill both chocolate layers. (These layers are very thin! I made 12 chocolate cups.)
  5. You may have to spread out the chocolate so it fills the whole liner.
  6. Freeze for 15 minutes.
  7. Meanwhile, prepare the pumpkin layer.
  8. Combine all ingredients for pumpkin layer in a small bowl.
  9. Mix until well combined.
  10. I measured out about 1 tablespoon for each cup.
  11. Layer over the chocolate and freeze for 20 minutes or until firm.
  12. Finish by layering the leftover chocolate over the pumpkin layer and freeze for an hour or until firm.
  13. Transfer cups to a sealed container and store in freezer.
Makes approximately 10-12 cups.

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