Please follow and like us:
Print Recipe
Chocolate Peanut Butter Pumpkin Cups
Some people have a weakness for Reece's Peanut Butter Cups. I get the appeal, but why eat HFCS and other chemicals when you can satisfy the craving with decadent real food?
Course Dessert
Prep Time 20 minutes
Servings
pieces
Ingredients
Course Dessert
Prep Time 20 minutes
Servings
pieces
Ingredients
Instructions
  1. Melt chocolate chips in a double boiler. (Place chips in heat resistant glass and place the bowl in boiling water.) Stir until melted.
  2. Mix pumpkin, peanut butter, vanilla and pumpkin pie spice together. If it's not sweet enough for your crowd, add a bit of honey or maple syrup.
  3. Use a pestle or small spatula to coat the sides of mini muffin tins (or silicone molds as these make for easiest removal) with chocolate. Reserve enough chocolate (about 25 percent) to cover the tops once the filling is in place. Make sure chocolate is thick enough that coating will be sturdy. Freeze for 5-8 minutes.
  4. Fill chocolate lining with peanut butter pumpkin mixture. Pour remaining chocolate over the tops and freeze for about an hour.
  5. Use a thin knife to remove from tray. If cracks appear, wet finger with warm water to seal, and then return to freezer. Keep frozen until ready to serve. Allow some thaw time if preferred.