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pumpkin peanut butter cup cut in half with a small pumpkin in the background

Date Sweetened Pumpin Peanut Butter Cups

  • Author: Brita Britnell
  • Total Time: 45 minutes
  • Yield: 12 cups 1x
  • Diet: Vegan


  • 7 ounce of chocolate, I used an extra dark chocolate
  • 2 teaspoons of coconut oil
  • 2 Natural Delights medjool dates, pitted
  • ⅓ cups of peanut butter
  • ⅓ cup of pumpkin puree
  • 14 tablespoons of water
  • ½ teaspoon of pumpkin pie spice
  • optional: sea salt for topping


  1. Line a muffin tray with 12 muffin liners. Set aside.
  2. Place the chocolate and the coconut oil in a small bowl and melt. This can be done either in a double boiler or in the microwave in 20-30 seconds spurts, stirring in between.
  3. Pour a heaping 1/2 tablespoon into each muffin liner. Using a spoon, gentle press the chocolate 1/4 of the way up the sides of the muffin liners. Place in the fridge wile you make the filling.
  4. In a blender or food processor, combine the dates, peanut butter, pumpkin, 1 tablespoon of water and pumpkin pie spice. Blend. Add more water, 1 tablespoon at a time, as needed to get your blender going. You want as little water as possible but a little is likely necessary.
  5. Divid the pumpkin mixture evenly into the muffin cups on top of the chocolate. Spoon a heaping 1/2 tablespoon of chocolate on top of each cup and tap the muffin tray lightly to smooth them out. Top with sea salt if desired.
  6. Place in the fridge for about 30 minutes to harden up and ENJOY!
  • Prep Time: 10 minutes
  • Chill Time: 35 minutes
  • Cook Time: 0 minutes
  • Category: dessert
  • Cuisine: American

Keywords: pumpkin cups, homemade peanut butter cups, date sweetened dessert