You might be skeptical that peanut butter and pumpkin could be a good combo. But it truly is! The ratio of peanut butter and pumpkin in these cups is perfect. These small bites of heaven are covered in a hard chocolate shell and filled with a creamy, mouthwatering filling that tastes like pumpkin pie and a hint of peanut butter. Everyone needs a little pumpkin goodness in their lives, you really can’t go wrong.
If you happen to have a nut allergy, subbing the peanut butter with a sunflower butter would most likely work here (although I have not tested it). But the sunflower butter would still create a creamy, rich and delicious filling surrounded by smooth dark chocolate (are you drooling yet?)
I didn’t think any other dessert recipe could beat the classic vegan peanut butter cups recipe I already have on my site-Green Eggs & Yams (it’s my favourite and hard to top). But with this chilly fall air, the changing of the leaves and the bundling up in sweaters, these Mini Peanut Butter Pumpkin Cups sure are what I’ve been craving. They are giving my plain Jane vegan peanut butter cup recipe a run for it’s money. The pumpkin adds a beautiful spice and coziness to the classic recipe that makes this my go-to at the moment.
Besides the pumpkin twist, one of the fun parts about these pumpkin cups is that they are mini! Does it get more fun than that? I think not. They are the perfect mid-day pick-me-upper or after dinner treat. Also, with Halloween coming up, they are a clean treat that kids and adults can enjoy. These mini cups would be a great addition to a little Halloween party. No strange ingredients in these treats, just the good stuff.
Whether you make these vegan pumpkin cups for an autumn celebration or to simply sit in your freezer for you to munch on every night, they won’t disappoint. So find that festive spirit and give these pumpkin-loaded vegan peanut butter cups a try. After all, it is Fall and in Fall we do all things pumpkin.
Recipe and guest post by: Green Eggs & Yams
Makes 9 mini cups
Time to make 25 minutes (not including freezing time)
Ingredients
chocolate coating
100g dark chocolate
1 tsp coconut oil
filling ingredients
¼ cup Smooth Natural Peanut Butter
¼ cup Pumpkin Puree
2 tbsp maple syrup
1 tsp pumpkin pie spice
1 tsp vanilla
sea salt to sprinkle on top.
Directions
- Heat 1 teaspoon of coconut oil in a saucepan over low heat. Once, melted, add the chocolate (cut into small pieces). Keep stirring over low heat so the chocolate doesn’t burn. Should be silky smooth, and then set aside.
- Using a mini muffin silicone pan, or mini paper cups drop 1-1 1/2 teaspoons of the melted chocolate in 9 of the muffin moulds to form the base. Using a spoon, rub some of the chocolate around the sides of the cup (so some chocolate covers the side of the cup). Place in the freezer for 5 minutes.
- Add the filling ingredients (except the salt) into a mixing bowl and thoroughly combine.
- Bring the pan out of the freezer and add 2- 2 1/2 teaspoons of the peanut butter/pumpkin mixture to the frozen chocolate base. Smooth out the mixture with a spoon so it sits somewhat flat on the chocolate base (this isn’t that important- more just for appearance). Place back in the freezer for 3- 5minutes.
- Lastly, add 1- 1 1/2 teaspoons of chocolate to the top of the peanut butter, make sure the chocolate fully covers the peanut butter mixture. Do this for all nine cups. Then place back in the freezer for about 1 hour.
- Take out of the freezer a few minutes before enjoying them to let them soften just a little.
- Store in a sealed contained in the freezer.