These Festive Fall Chocolate Pumpkin Butter Cups are a healthier alternative to store-bought peanut butter cups, perfectly spiced with cinnamon, nutmeg, ginger, and cloves, just in time for fall. They are easy to make and a fun activity for the entire family.When shopping for chocolate, look for something without refined sugars and additives. Nowadays, there are a variety of options to choose from, and whether you shop at your local market or online, it’s best to go with minimal ingredients. We like chocolate made with organic cacao and organic fair-trade cocoa butter, sweetened with monk fruit or coconut sugar. Not only do these cups taste amazing, but they also have some nourishing properties. Dark chocolate contains minerals such as magnesium, calcium, iron, zinc, copper, potassium, and manganese. It also has compounds that promote feel-good chemicals in the brain. Pumpkin contains many vitamins such as A, C, and E, as well as a variety of minerals, and warm spices like cinnamon and ginger are naturally anti-inflammatory.
Ingredients
- 2 cups monk fruit chocolate chips or any other “clean” 70% dark chocolate chips (with monk fruit or coconut sugar)
- 2 tablespoons coconut oil
- ⅓ cup pumpkin puree (100% pure pumpkin, canned or fresh roasted from a sugar pumpkin)
- ¼ cup cashew butter (or any nut butter)
- 1 tablespoon monk fruit maple syrup
- 2 tablespoons walnuts, roughly chopped
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Maldon salt (to sprinkle on top)
Preparation
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Line a muffin tin with muffin liners and set aside.
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Begin to make the bottom layer of the cups by adding chocolate and coconut oil to a double boiler (water simmers in a pot on the bottom and chocolate mixture is in a separate bowl on top), stirring occasionally to prevent the chocolate from drying/spanurning.
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When chocolate is fully melted and incorporated with the coconut oil, turn off the heat, and spoon the melted chocolate into the muffin liner. Return the bowl, with the remaining melted chocolate to the pot, to use when ready to top off the cups.
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Place the muffin tin with the cups in the freezer and begin to prepare the pumpkin spice filling.
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In a mixing bowl, add pumpkin puree, cashew butter, maple syrup, walnuts, and spices. Mix well until fully combined.
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After the chocolate cups have been in the freezer for 10 minutes, remove, and spoon about 1 teaspoon of pumpkin puree into the center of each cup.
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Spoon the remaining melted chocolate on top of the cups, sprinkle each cup with some Maldon salt, and place in the fridge for 15 minutes, or until firm.
Line a muffin tin with muffin liners and set aside.
Begin to make the bottom layer of the cups by adding chocolate and coconut oil to a double boiler (water simmers in a pot on the bottom and chocolate mixture is in a separate bowl on top), stirring occasionally to prevent the chocolate from drying/spanurning.
When chocolate is fully melted and incorporated with the coconut oil, turn off the heat, and spoon the melted chocolate into the muffin liner. Return the bowl, with the remaining melted chocolate to the pot, to use when ready to top off the cups.
Place the muffin tin with the cups in the freezer and begin to prepare the pumpkin spice filling.
In a mixing bowl, add pumpkin puree, cashew butter, maple syrup, walnuts, and spices.
Mix well until fully combined.
After the chocolate cups have been in the freezer for 10 minutes, remove, and spoon about 1 teaspoon of pumpkin puree into the center of each cup.
Spoon the remaining melted chocolate on top of the cups.
Sprinkle each cup with some Maldon salt, and place in the fridge for 15 minutes, or until firm.
Nutritional analysis (per cup): calories 138.7, total fat 11.7g, saturated fat 6.4g, cholesterol 0mg, fiber 5.2g, protein 1.2g, carbohydrate 14.6g, sodium 73mg, sugars 0.6g
