Pumpkin Peanut Butter Cups 🎃🍫

The fall twist you didn’t know your peanut butter cups needed.

These Pumpkin Peanut Butter Cups are what happens when cozy meets chocolate. They’re perfectly sweet, rich, and creamy with just enough pumpkin spice to make every bite feel like sweater weather. Bonus: they’re packed with protein, made from simple ingredients, and take less than 15 minutes to prep.

Don’t forget your candy mold!!

Ingredients

For the chocolate shell:

• 1 cup chocolate chips or chopped chocolate bar (I love Hu chocolate!)

• 1 tsp coconut oil

For the filling:

• ¼ cup natural peanut butter (or any nut butter you love)

• 3 tbsp pumpkin purée

• ½ tsp pumpkin pie spice

• 1 tbsp maple syrup

• 2–4 tbsp vanilla protein powder (adjust for desired thickness)

🥄 Directions

1. Melt the chocolate: Add chocolate chips and coconut oil to a bowl and microwave in 20–30 second intervals, stirring until smooth.

2. Make the filling: In a separate bowl, mix together peanut butter, pumpkin purée, pumpkin pie spice, maple syrup, and protein powder until creamy.

3. Assemble: Line a mini muffin pan with liners OR silicone candy mold. Add a small spoonful of melted chocolate to each liner and tilt to coat the bottom. Freeze for 5 minutes.

4. Add the filling: Scoop about 1 teaspoon of the pumpkin peanut butter mixture into each cup, flatten gently, and top with another layer of melted chocolate.

5. Freeze again: Let set for about 15–20 minutes until firm.

6. Store: Keep in the fridge for a softer texture or the freezer for a satisfying snap.

Why You’ll Love It

• Tastes like fall candy bar perfection — without all the junk.

• Protein-packed and made with whole, simple ingredients.

• The perfect make-ahead treat to keep in your freezer for sweet moments (or long days).

If you make these, tag me on Instagram @WhatRobinEats — I love seeing your recreations and fall twists!

Pumpkin Peanut Butter Cups 🎃🍫

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Servings 12 cups

Ingredients

  

1x2x3x

• 1 cup chocolate chips
• 1 tsp coconut oil

For the pumpkin filling

• 1/4 cup natural peanut butter OR other nut butter, I used sunflower seed butter here
• 3 tbsp pumpkin puree
• 1/2 tsp pumpkin pie spice
• 1 tbsp maple syrup
• 2-4 tbsp vanilla protein powder, depends on desired thickness

Instructions

 

• Add chocolate chips and coconut oil to a bowl and microwave in 20–30 second intervals, stirring until smooth.
• In a separate bowl, mix together peanut butter, pumpkin purée, pumpkin pie spice, maple syrup, and protein powder until creamy.
• Line a mini muffin pan with liners OR silicone candy mold. Add a small spoonful of melted chocolate to each liner and tilt to coat the bottom. Freeze for 5 minutes.
• Scoop about 1 teaspoon of the pumpkin peanut butter mixture into each cup, flatten gently, and top with another layer of melted chocolate.
• Let set for about 15–20 minutes until firm.
• Keep in the fridge for a softer texture or the freezer for a satisfying snap.

Tried this recipe?Let us know how it was!