Vegan Peanut Butter Pumpkin Cups
A dark chocolate shell with a delicious spiced pumpkin filling, these homemade Vegan Pumpkin Peanut Butter Cups could not be easier. Made with just 6 ingredients and ready in about 30 minutes plus they taste so much better than store bought.
Servings 12 cups
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.
