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By anotherveganfoodblog
Pumpkin Butter Cups
7 steps
Prep:10minCook:10min
Give your classic peanut butter cup recipe the essence of autumn with pumpkin butter. This fun and easy recipe is perfect to make with the kiddos because they can assist with assembly and decoration.
In this recipe, I used crunchy almond butter instead of peanut butter but any nut or seed butter will work. You can also experiment with different types of chocolate. I used dark chocolate because it is my favorite, however, semi-sweet or vegan white chocolate will work as well.
Updated at: Thu, 19 Oct 2023 00:29:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
10
Low
Nutrition per serving
Calories229.5 kcal (11%)
Total Fat14.2 g (20%)
Carbs22.7 g (9%)
Sugars15.1 g (17%)
Protein4.1 g (8%)
Sodium84.5 mg (4%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Line a 12 cup muffin tin with paper liners.
Step 2
In a small saucepan over medium heat add the pumpkin butter, almond butter, maple syrup, graham crackers, cinnamon, nutmeg, and sea salt and mix well until ingredients are heated through.
Step 3
Melt chocolate chips with coconut butter in a microwave-safe dish 30 seconds at a time stirring in between until the chocolate is smooth and fully melted.
Step 4
Spoon 2 tsp of the chocolate mixture into the bottom of the muffin liners.
Step 5
Evenly divide pumpkin butter mixture between the 12 muffin paper and then divide remaining chocolate onto the top of each pumpkin butter cup.
Step 6
Add optional topping or decoration: Lightly swirl a toothpick on the top to create a more rustic appearance, top with chopped nuts, or top with spooky halloween sprinkles.
Step 7
Freeze for 3 hours before serving.
View on anotherveganfoodblog.com
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