Pumpkin Peanut Butter Cups 🎃🍫
Ingredients
- 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!