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–+ servings

White chocolate Pumpkin peanut butter cups

These White Chocolate Pumpkin Peanut Butter Cups are a great way to bring some homemade candy fun to Halloween. They’re simple to make, perfect for sharing, and offer a festive seasonal flavor that’s different from the usual store-bought candy. Plus, with just a few wholesome ingredients, they’re a better-for-you option that still delivers on taste and indulgence!
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Prep Time 15 minutes
Servings 9

Ingredients
  

For the Pumpkin Filling:

  • 1/2 cup pumpkin puree
  • 1/2 cup peanut butter
  • 7 tbsp maple syrup, or honey if not strictly vegan
  • 3-4 tbsp coconut flour, or tapioca flour to thicken
  • 1/2-1 tsp pumpkin pie spice, adjust to taste
  • 1 tsp vanilla extract

For the Chocolate Shell:

  • 2 cups vegan white chocolate chips
  • 2 tbsp refined coconut oil

Instructions
 

Prepare the Muffin Tin:

  • Line a muffin tin with 9 paper liners and set aside.

Melt the Chocolate:

  • In a medium microwave-safe bowl, combine the vegan white chocolate chips and coconut oil. Microwave in 20-30 second intervals, stirring between each, until the chocolate is fully melted and smooth.

Create the Bottom Layer:

  • Scoop about 1 tablespoon of melted chocolate into the bottom of each liner. Gently tap the muffin tin on the counter to spread the chocolate evenly. Place the tin in the freezer for about 5 minutes or until the chocolate has set.

Make the Pumpkin Filling:

  • In another medium bowl, stir together the pumpkin puree, peanut butter, maple syrup (or honey), pumpkin pie spice, and vanilla extract. Gradually add the coconut flour (or tapioca flour), starting with 3 tablespoons. Add an additional tablespoon if the filling needs to be thicker.

Assemble the Cups:

  • Once the bottom chocolate layer is set, spoon about 1.5 tablespoons of the pumpkin filling onto the chocolate base. Spread it out evenly but leave a small border around the edges for the top chocolate layer. Then, add an additional tablespoon of the melted chocolate on top, covering the pumpkin layer completely.

Freeze:

  • Place the muffin tin back in the freezer for at least 10 minutes, or until the chocolate shell has fully set.

Enjoy:

  • Once the cups are set, remove them from the liners and enjoy! These cups can be stored in the fridge or freezer for later.
Author: Ali Jenkins
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