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Pumpkin Butter Cups

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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!

Homemade pumpkin butter cups on a plate

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!

(Also, they have just two ingredients.)

How to make pumpkin butter cups

All you need for this recipe is:

To make pumpkin butter cups, simply follow these four steps:

  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!
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Pumpkin Butter Cups

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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!

  • Author: The Coconut Mama

Ingredients

Equipment

  • small saucepan or double broiler
  • small muffin molds

Ingredients

  • 2 cups homemade chocolate chips or soy free chocolate chips
  • 3/4 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 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!
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About Tiffany Pelkey

Tiffany is the founder of the wellness website Coconut Mama where she spent over a decade creating coconut-inspired recipes and tutorials. Tiffany lives in the Pacific Northwest with her family and works as a freelance writer, recipe creator, and photographer. She studies aromatherapy and herbalism and loves to cook plant-based meals. You can follow Tiffany on her Substack or on Instagram.

Learn How to Bake With Coconut Flour & Make Coconut Skincare Products

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