If pumpkin pie and a peanut butter cup had a fall-inspired baby, these Chocolate Pumpkin Cups would be it. They’re creamy, cozy, and perfectly sweet without refined sugar – made with pumpkin puree, peanut butter, honey, and warm pumpkin spice.

How to make them:

1. Melt the chocolate: In a small saucepan r microwave safe bowl, melt chocolate chips with coconut oil until smooth.
2. Make the filling: In another bowl, stir together peanut butter, coconut oil, pumpkin pie puree, honey, vanilla, pumpkin pie spice, and salt until creamy.
3. Assemble: Fill Silicone cupcake molds about 2/3 the way up with pumpkin mixture. Freeze for 20 minutes.
4. Remove from freezer and top with a layer of melted chocolate. Freeze again for about 20 minutes.
5. Remove from freezer and remove the chocolate pumpkin bites.

These can be kept in the freezer for weeks. Just thaw out for about 30 minutes prior to serving.

The filling tastes like silky pumpkin pie with a nutty twist, all tucked under a layer of rich dark chocolate. I used mini silicone muffin cups for easy release, but paper liners work too. They’re no-bake, simple to whip up and the perfect little bite for fall.

I keep them refrigerated and pull one (or two) out when I craving a little sweet treat. The best part is that these little bites are in the healthy-ish category so it’s okay to enjoy in moderation. Yay!

Why you’ll love this recipe

• No-bake magic – No oven required, just mix, melt, and chill.
• Wholesome ingredients – Made with real pumpkin, peanut butter (or any nut butter!), honey (or maple syrup), and dark chocolate.
• Freezer friendly – go ahead and freeze for up to two months!

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Chocolate Pumpkin Cups

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Ingredients

• 1/2 cup pumpkin puree
• 1/2 cup creamy peanut butter (unsweetened)
• 1/3 cup melted coconut oil
• 2 tbsp honey
• 1/2 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• For the chocolate layer: Melt 1 and 1/4 cup dark semi sweet chocolate chips + 1 tbsp coconut oil.

Instructions

1. Prep the cups or use a silicone baking pan.
2. In a medium bowl, add melted coconut oil, pumpkin, and peanut butter.
3. Add pumpkin pie spice, salt, and vanilla. Whisk until incorporated.
4. Add a couple teaspoons of the mixture to each liner (or silicone) - about 2/3 full.
5. Freeze fr 10-15 minutes until firm.
6. Melt the chocolate and coconut oil in a glass measuring cup. If using a microwave, stir every 20 seconds.
7. Remove pumpkin cups from freezer. Pour melted chocolate over the top of each pumpkin cup and return to freezer for another 10-20 minutes.
8. Remove from silicone container - enjoy!

Notes

Store in refrigerator for up to 5 days or freezer for 6-8 weeks.