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Vegan Peanut Butter Pumpkin Cups

Course Dessert
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 cups
Author Melissa

Ingredients

  • 7 oz vegan chocolate bar I use 2 Lindt 70% chocolate bars.
  • 1 tbsp coconut oil
  • 5 tbsp pumpkin puree
  • 5 tablespoon natural peanut butter We like Smucker's Natural.
  • 2 tbsp maple syrup
  • 2 teaspoon pumpkin pie spice

Instructions

  • Place cupcake liners in muffin pan. Set aside. 
  • Place chocolate and coconut oil in a microwave safe bowl and heat for 20 seconds at a time until melted completely. 
  • Spoon about 1 ½ teaspoon of melted chocolate into each well of lined muffin pan. Be sure the bottom and about a ¼' up the sides of liner is coated. MY TIP : I spooned the chocolate into each well and then lifted the pan, gently swirling it to coat the sides. 
  • Place muffin pan in the freezer for 5-10 minutes until chocolate is hardened. 
  • Prepare filling by stirring together pumpkin puree, peanut butter, maple syrup, and pumpkin pie spice. 
  • After chocolate has set, remove from freezer. Spoon about a tablespoon of pumpkin mixture into each liner and smooth into an even layer. 
  • Spoon melted chocolate over the top to thoroughly cover pumpkin filling. 
  • Return to the freezer for 30 minutes. Store candies in a container in the freezer for best taste.