Who else LOVES peanut butter cups? Peanut Butter + chocolate = best pairing ever. I am not sure who decided to try pb and chocolate together for the first time but I wish I could thank them.
I know peanut butter has been getting a bad rep lately ever since almond butter came out with a bang.. but honestly, nothing quite compares to my beloved peanut butter.
Peanut butter is a great source of healthy fats, and vegan source of protein. Many people turn to nut butters when trying to live on a plant based diet.
These pumpkin peanut butter cups are a healthier version of the traditional pb cups with an autumn twist because… well why not. They are dark chocolate with all natural and organic peanut butter + pumpkin puree.. I also add in some natural sweeteners to help kill your sweet tooth.
And they are actually super easy to make. All you have to do is layer the ingredients and freeze them as you go! They would be perfect to make for a party because they require little to no effort and make you look like a pro from peanut butter heaven.
Everyone is loving this pumpkin spice fad these last couple of years and I am just going to ride it out as long as I can because I LOVE pumpkin spice everything (especially pumpkin pie!). As soon as pumpkin everything hits the markets, it turns my summer vibes into crisp fall vibes.. even when it is still 30 degrees out.
Speaking of the weather this September… the HOTEST days this entire summer has been in September this year. I still can not believe that! So crazy. I have been waiting for this kind of heat and sunshine all summer but now I’m just over it.. and ready for fall!
Anyways, here you go!
Enjoy these vegan, gluten free and guilt free pumpkin PB cups!
- 1/4 cup Pumpkin Puree
- 2 dark chocolate bars
- 1/4 cup smooth peanut butter
- 3 tbsp pure maple syrup or agave syrup
- Melt chocolate bars in microwaveable bowl or in a sauce pan on the stove. Be careful not to burn! Just melt.
- In a muffin pan, line with cupcake liners (unless you are using a silicone muffin pan like I did, then you don't need the liners).
- Fill the muffin pan with a small layer of dark chocolate in each holder. Just enough to create a small layer on the bottom. (This recipe makes 6 cups.. double contents if you need more!). Freeze tin for 1 hour. Make sure your pan is FLAT in the freezer. Set remaining chocolate aside.
- In a small bowl, combine the pumpkin puree, peanut butter and maple syrup.
- Take muffin pan out of the freeze (chocolate should be solid), and scoop about 1 tbsp onto the frozen dark chocolate.
- Pour the remain chocolate (that was set aside earlier) over the peanut butter filling. Add enough chocolate to cover the PB filling. Then freeze for another hour or until fully solid. Then eat!