Pumpkin Peanut Butter Cups
GUYS! These peanut butter cups are seriously the best thing I’ve posted on my blog in a while (and that’s saying a lot…I mean, did you see this and this!?). I’ve made several batches of these over the past couple weeks and have eaten ALL of them :) oops.
I’ve had the idea for this recipe on my mind for over two years now. In 2016 I just never got around to making them. Last year I had just had a baby when pumpkin was in full season so, again, never got around to it. I was not about to let another year go by without these Pumpkin Peanut Butter Cups in my life (and yours!).
At first I made them as peanut butter cups with a hint of pumpkin but then decided that I wanted these to be decidedly pumpkin flavored. I know what I want (LOTS of pumpkin in my life right now). So we’re working with a 1:1 nut butter: pumpkin ratio. I also added in a little pumpkin pie spice which was a very good decision.
I also used maple syrup to add a touch of sweetness to these cups.
Chocolate is added to the base of muffin tins, the pumpkin/ peanut butter mixture next, and then MORE peanut butter. The sea salt is optional but a GREAT touch!
It’s also worth noting that I used plain ole Jiffy for this recipe instead of a more drippy peanut butter. I wanted the inside of the cups to be a bit firmer and less…drippy. They’re perfect :)
Complete side note: I’m eating the last couple of these Pumpkin Peanut Butter cups while I write this post because they’re so good and I couldn’t stand staring at these photos without going to get one (or 3).
- 7 ounce of chocolate, I used an extra dark chocolate, divided
- 2 teaspoons of coconut oil, divided
- 2 tablespoons of liquid sweetener (honey, maple syrup etc)
- ⅓ cups of peanut butter
- ⅓ cup of pumpkin puree
- ½ teaspoon of pumpkin pie spice
- optional: sea salt for topping
- Line a muffin tray with NINE muffin liners. Set aside.
- Place half of the chocolate and half of 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.
- 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.
- In a bowl, stir together the maple syrup, peanut butter, pumpkin, and pumpkin pie spice. Divide the mixture evenly among the 9 cups and gently smooth the tops.
- Melt the remaining chocolate and coconut oil. Spoon a heaping 1/2 tablespoon on top of each cup and tap the muffin tray lightly to smooth them out. Top with sea salt if desired.
- Place in the fridge for about 30 minutes to harden up and ENJOY!