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A tray of homemade Chocolate Pumpkin Butter Cups sitting on a wooden board with autumn decorations.
Print Recipe

Chocolate Pumpkin Butter Cups

Prep Time20 minutes
Cook Time10 minutes
Total Time1 hour 30 minutes
Servings: 12 servings
Calories: 185kcal

Ingredients

  • 12 ounces semi -sweet chocolate chips
  • 1 tablespoon coconut oil
  • 1/2 cup canned pumpkin puree
  • 1/4 cup creamy almond butter
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt

Instructions

  • Line a standard 12-cup muffin tin with paper liners.
  • Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in 30-second intervals, stirring until smooth.
  • Spoon 1 tablespoon of melted chocolate into each liner, tilting to coat the bottom evenly.
  • Place the tin in the freezer for 10 minutes to set the base layer.
  • In a medium bowl, whisk together pumpkin puree, almond butter, maple syrup, pumpkin pie spice, vanilla, and salt until completely smooth.
  • Remove the tin from the freezer and place 2 teaspoons of the pumpkin mixture into the center of each chocolate base.
  • Pour the remaining melted chocolate over the pumpkin filling, smoothing the tops with a spatula to seal the edges.
  • Refrigerate for at least 1 hour or until the chocolate is completely firm before serving.