Healthy Peanut Butter Cups with Pumpkin {vegan & DF}
These healthy peanut butter cups are the perfect mix of salty and sweet with a delicious pumpkin spice flavor! They are made with 7 simple ingredients and take less than10 minutes to make! These cups are the perfect mix between Reece’s peanut butter cups and pumpkin spice with no hidden ingredients! This is one of my favorite healthy peanut butter recipes and they are the perfect fall treat!
What ingredients do I need for my healthy peanut butter cups
- Dark Chocolate – make sure it’s vegan! I use the brand enjoy life – find it here!
- Coconut Oil
- Natural Peanut Butter
- Pumpkin Puree
- Maple Syrup
- Pumpkin Pie Spice
- Flakey Salt
How to make healthy peanut butter cups with pumpkin
Melt your chocolate. Add your vegan chocolate into a bowl along with the coconut oil and melt in the microwave using 30 second increments, stirring in between. Alternatively, you melt it in a double boiler over the stove if you don’t want to use the microwave.
Divide the chocolate into lined muffin tins. Place 1 tablespoon into each muffin tin then spread the chocolate out with the back of a spoon and bring it up the sides of the muffin liner. Place in the fridge for the chocolate to harden.
Make the pumpkin filling. To a small bowl add your peanut butter, pumpkin, maple syrup and pumpkin pie spice. Mix well until combined then divide the filling into the muffin tins. Spread the filling out to the sides of the muffin tin using the back of a spoon.
Drizzle the rest of the chocolate on top of the filling then top with some flakey salt and let your pumpkin peanut butter cups sit in the fridge to set for about 10-15 minutes.
Some tips from Steph
Make it oil free! You can omit the coconut oil in this recipe and it will still taste great! The oil is used simply to give the chocolate a shiny look so feel free to omit if you are oil free!
Make sure your chocolate is vegan! Most dark chocolate over 75% is vegan but make sure to check the ingredients! I love the brand Enjoy Life they have tons of vegan chocolate made with all natural ingredients! Click here to check it out!
Don’t have pumpkin pie spice? Make your own! You can make a mix of cinnamon and nutmeg with a dash of ginger and just a small pinch of cloves!
Use a different sweetener. Any liquid or granulated sugar will work in this recipe so feel free to switch it up if you don’t have maple syrup!
Storing your healthy peanut butter cups
You can store your cups in the fridge for up to 10 days, if they last that long! They are best served straight out of the fridge as they tend to melt easier than your typical Reece’s cup since they don’t have stabilizers and preservatives.
Other recipes you’ll love
4 Ingredient Peanut Butter Cookies
Healthy Gluten Free Vegan Breakfast Cookies
Edible Brownie Batter Cookie Dough
Easy 4 Ingredient Date Snickers
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Healthy Peanut Butter Cups with Pumpkin {vegan & DF}
Ingredients
- 200 g Vegan Dark Chocolate
- 1 tbsp Coconut Oil
- ⅓ cup Natural Peanut Butter
- ⅓ cup Pumpkin Puree
- 3 tbsp Maple Syrup
- 1 tbsp Pumpkin Pie Spice
- Flakey Salt for Topping
Instructions
- Melt your chocolate in the microwave in 30 second increments stirring in between so the chocolate doesn't burn. Alternatively you can melt it over a double boiler on the stove.
- Add 1 tbsp of chocolate into each of the 12 lined muffin tins. Use the back of a spoon to spread the chocolate up the sides of the tins then let them sit in the fridge for the chocolate to harden.
- Make the pumpkin filling by mixing the peanut butter, maple syrup, pumpkin puree and pumpkin pie spice in a small bowl until well combined.
- Divide the pumpkin filling into your muffin tins and flatten the filling with the back of a spoon, pushing it out to the sides of the liners.
- Top with the rest of the melted chocolate and finish with some flakey salt.
- Let them sit in the fridge for 10-15 minutes for the chocolate to harden and enjoy them cold out of the fridge!