Chocolate Pumpkin Butter Cups Recipe
These Chocolate Pumpkin Butter Cups combine the rich, velvety taste of dairy-free chocolate with a smooth, spiced pumpkin butter filling. Perfect for seasonal treats, they offer a dairy-free, gluten-free snack that’s both indulgent and wholesome, infused with warm autumn spices and natural maple sweetness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 cups 1x
- Category: Dessert, Snack
- Method: No-bake, Double Boiler Melting, Refrigeration
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Pumpkin Butter Filling
- ⅓ cup pumpkin puree
- ½ tsp vanilla bean powder (or substitute with vanilla extract)
- 1 tbsp maple syrup
- 1 tsp cinnamon
- ½ tsp nutmeg (or substitute with mace for AIP)
Chocolate Coating
- 1 ½ cups dairy-free chocolate chips (use AIP-compliant variety if needed)
- 1 tbsp coconut oil
- ¼ tsp salt
Instructions
- Prepare the Pumpkin Butter: In a bowl, thoroughly mix together the pumpkin puree, vanilla bean powder (or vanilla extract), maple syrup, cinnamon, and nutmeg (or mace). Stir until the mixture is smooth and evenly combined. Set this pumpkin butter aside for later use.
- Melt the Chocolate Mixture: Using a double boiler setup, melt the dairy-free chocolate chips along with the coconut oil and salt. Stir continuously until the chocolate is completely melted and smooth without any lumps.
- Fill the Molds – First Layer: Pour the melted chocolate mixture into silicone candy cup molds, filling each about halfway. This will be the base layer for the cups.
- Add Pumpkin Butter Filling: Spoon approximately ½ tablespoon of the prepared pumpkin butter onto the chocolate layer in each mold. Adjust the amount based on mold size, ensuring there is still room to top with another layer of chocolate.
- Seal with Chocolate: Pour the remaining melted chocolate mixture over the pumpkin butter filling in each mold, filling to the top to properly seal the pumpkin center inside.
- Chill and Set: Place the filled mold into the refrigerator and chill for at least one hour, or until the chocolate has fully hardened and the cups easily release from the mold.
- Serve or Store: Carefully pop the pumpkin butter cups out of the molds. Enjoy immediately, or store them in the refrigerator for up to one week to maintain freshness and texture.
Notes
- Using a silicone candy mold makes it easier to release the cups once set.
- You can substitute vanilla bean powder with vanilla extract for convenience.
- For an AIP-compliant version, substitute nutmeg with mace and use AIP-friendly chocolate chips.
- Store the finished cups in the refrigerator for optimal freshness.
- Adjust the size of pumpkin butter dollops according to desired filling thickness but ensure enough space remains for the chocolate coating.
Nutrition
- Serving Size: 1 cup (approx. 20g)
- Calories: 110 kcal
- Sugar: 8g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pumpkin butter cups, dairy-free chocolate cups, vegan dessert, pumpkin chocolate treat, Halloween dessert, fall recipe, gluten-free pumpkin treat
Find it online: https://nayabaker.com/chocolate-pumpkin-butter-cups-recipe/
