Pumpkin Peanut Butter Cups (low sugar, dairy free, 5 ingredients!)
These Pumpkin Peanut Butter Chocolate Cups are the perfect fall twist on classic peanut butter cups creamy, cozy, and just sweet enough. Made with real pumpkin, natural peanut butter, and chocolate or coconut butter. They’re gluten free, dairy free, and naturally sweetened. A simple no-bake treat that moms love as much as their littles do!
Equipment
Ingredients
For the Chocolate Layer:
- 1½ cups dark chocolate chips dairy-free if needed or swap with coconut butter for a no added sugar version
- 2 teaspoon coconut oil
For the Pumpkin Filling:
- ½ cup all-natural peanut butter smooth + runny
- ½ cup pumpkin purée
- 1 tablespoon maple syrup omit for no added sugar
- ½ teaspoon flaky salt plus more for topping
Instructions
- Line a 24-count mini muffin tin with paper liners or skip if using silicone muffin pan.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 25-30 second intervals, stirring until smooth. Spoon about ½-1 teaspoon into each liner, tilt to coat the bottom, and freeze for 5-10 minutes.
- In a bowl, mix together peanut butter, pumpkin purée, maple syrup, and salt until smooth and creamy. Add about 1 teaspoon of the mixture on top of the chocolate bases and flatten slightly.
- Cover each cup with another ½-1 teaspoon of melted chocolate, smooth the tops, and sprinkle with flaky salt if desired. Chill in the fridge or freezer for 15-30 minutes, until set.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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