Pumpkin Butter Cups

Pumpkin Butter Cups – If you’re a pumpkin lover like me, then you’ve gotta try these! These pumpkin filled chocolate cups are easy to make and taste just as good as peanut butter cups, maybe even better!

Pumpkin Butter Cups

Move over peanut butter…

It’s pumpkin season and that means all treats and goodies are made with a little bite of pumpkin and spice!

These pumpkin butter cups may seem a little different but don’t put them down until you try them! They’re amazing! 🙂

Pumpkin Butter Cups

Equipment:

Ingredients:

Instructions:

  1. Gently melt chocolate chips in a double boiler or in a saucepan over low heat. Once the chocolate is melted turn off the heat and set aside.
  2. Pour approximately 1 teaspoon of melted chocolate into each mold. Place mold in the freezer for 10 minutes, or until hard.
  3. Spoon 1/2-3/4 a teaspoon of pumpkin fudge over the top of each chocolate. Pour the remaining chocolate over the top of each cup.
  4. Refrigerate or freeze until the candy is set. Store in the refrigerator until ready to serve. Makes 12-18 mini cups. Enjoy!

Pumpkin Butter Cups
 
Author:
Ingredients
Equipment
  • small saucepan or double broiler
  • small muffin molds
Ingredients
  • 2 cups homemade chocolate chips or soy free chocolate chips
  • ¾ cup of prepared pumpkin fudge
Instructions
  1. Gently melt chocolate chips in a double boiler or in a saucepan over low heat. Once the chocolate is melted turn off the heat and set aside.
  2. Pour approximately 1 teaspoon of melted chocolate into each mold. Place mold in the freezer for 10 minutes, or until hard.
  3. Spoon ½-3/4 a teaspoon of pumpkin fudge over the top of each chocolate. Pour the remaining chocolate over the top of each cup.
  4. Refrigerate or freeze until the candy is set. Store in the refrigerator until ready to serve. Makes 12-18 mini cups. Enjoy!

 

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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.
9 comments… add one
  • Jeannine December 1, 2013, 10:39 pm

    Is there some substitute for pumpkin fudge?

    Reply
  • Charlemagne Prokopyshyn November 22, 2013, 3:33 am

    Hello Coconut Mama!
    I hope you don’t mind me plastering this on your page but my UK school friend Holly needs our help! Holly is a coeliac chemist, turned nutritionist, turned chef and is striving to open up the UK’s first gluten free and paleo restaurant in London! She needs help though in funding and has created a pitch on Kickstarter.com. Please help her help us by spreading the word and creating awareness so more people can help back her project! If she can open her restaurant next year then it will help others to also open up specialist restaurants in other countries too helping people to dine out safely! Please would you share with your fans, followers and friends and watch her short video! Thank you so much! Have a great weekend! love Charlie X

    http://www.kickstarter.com/projects/939248889/opening-the-uks-first-gluten-free-and-paleo-restau

    Reply
  • leah November 13, 2013, 7:23 pm

    HUGE fan of your recipes and website! I was wondering if you have a cook book?

    Gave your site a shout out on my blog, i hope thats alright:)

    http://www.zanderscorner.com

    Xx Leah

    Reply
  • Christie November 10, 2013, 8:57 am

    oh, Cannot wait to make these!

    Reply
  • Helena November 9, 2013, 2:53 am

    I have never thought, that eating healthy can mean eating THESE kind of delicious treats!

    Reply
  • Delilah November 8, 2013, 12:50 pm

    Amazing will make these tonight!!!

    Reply

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