If you are looking for a healthier alternative to your Halloween sweet tooth cravings… look no further 😏
These White Chocolate Pumpkin Peanut Butter Cups are such a fun and tasty homemade treat, whether you are health-conscious or not!
The combination of white chocolate, pumpkin, and peanut butter is UNREAL and I am 100% obsessed. So good that I am already plotting my next recipe using this trio 🤩 but, you can also use regular chocolate if white chocolate isn’t yo thing.
White Chocolate Pumpkin Peanut Butter Cups
Ingredients
For the bottom chocolate layer
- 1/3 cup mini white chocolate chips
- 1 tsp coconut oil
For the pumpkin layer
- 1/4 cup pumpkin puree
- 1/4 cup peanut butter
- 2 tbsp maple syrup
- 1 tsp pumpkin spice
For the top chocolate layer
- 1/3 cup + 2 tbsp mini white chocolate chips
- 1 tsp coconut oil
Instructions
- Fill a mini muffin pan with liners (this recipe makes 12-16 mini cups depending how thick you make the layers). You could also use a silicone mini muffin pan without liners or simply arrange mini muffin liners on a plate.
- Add 1/3 cup white chocolate chips and 1 teaspoon of coconut oil to a microwave safe bowl. Microwave in 30 second intervals, stirring between each, until chocolate is fully melted.
- Spread a thin layer of chocolate (about 1/2 teaspoon) in each cup. Set in freezer.
- Next, add peanut butter, pumpkin puree, maple syrup, and pumpkin spice to a bowl. Microwave for 30 seconds and mix until fully combined.
- Spoon your pumpkin peanut butter mixture over the chocolate layer in each cup. Set back into the freezer.
- Add 1/3 cup + 2 tablespoons of chocolate chips and 1 teaspoon of coconut oil to a bowl. Microwave in 30 second intervals, stirring between each, until fully melted. Top each cup with melted chocolate— about a heaping 1/2 teaspoon each. Make sure the tops and sides are fully coated. Put your cups back into the freezer for at least 1 hour or until the cups are fully hardened.