Recipe: Pumpkin Sunbutter Dark Chocolate Cups

I’ve always been a sucker for homemade versions of store-bought brands and foods. In a way, it’s a lot like DIY projects inspired by high-end designers. You have all the room in the world for customization — a concept that I’ve always loved. So, in true autumn spirit, I recently whipped up a batch of nut-friendly Reese’s peanut butter cups. These are infused with pumpkin and can be made with sunbutter. Plus, they’re made with dark chocolate. And they are SO GOOD.

Pumpkin Sunbutter Dark Chocolate Cups

Prep Time: 20 minutes + 1 hour wait
Yields: 9

Ingredients:

  • 1/2 cup sunbutter (you can also use almond/peanut butter)
  • 1/2 cup pumpkin puree
  • Coconut oil (1 tablespoon for filling, 2-3 tablespoons for chocolate)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 10-ounce bag dark chocolate chunks or chips

Supplies:

  • Bowl for mixing
  • Small stainless steel pot
  • Small stainless steel bowl (must be slightly bigger than the pot)
  • Cupcake tin
  • Cupcake liners

1. Before starting, place the cupcake liners in the tin.

2. Partially fill the stainless steel pot with water. You should be able to place the stainless steel bowl on top of the pot without the bowl touching the water or falling in. This creates a makeshift double boiler to melt the chocolate.

3. Place all of the chocolate and 2-3 tablespoons of coconut oil. The chocolate will gradually melt. Keep an eye on the chocolate and mix occasionally.

If you are doubling or tripling this recipe, you can use a larger pot and bowl. Otherwise, you can melt full bags of chocolate in batches.

4. While the chocolate is melting, combine the sunbutter, pumpkin puree, cinnamon, nutmeg, pumpkin pie spice, vanilla extract, and 1 tablespoon coconut oil in a separate bowl. Mix thoroughly until smooth.

5. The chocolate is ready to go once there are not any chunks present. It should be smooth and uniform. Once it is fully melted, place a light-handed tablespoon in each cupcake liner. Let the chocolate sit for about 2 minutes until it reaches room temperature.

6. Add a tablespoon of pumpkin filling to each cup. Using the back of your spoon, even out the layer of pumpkin as best as you can. This doesn’t have to be perfect, though.

7. Top each cup off with another light-handed tablespoon of melted chocolate.

8. Place in the fridge for at least 1 hour.

9. EAT IT ALL AND DON’T SHARE WITH ANYONE.

(Just kidding)

xx K