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Chocolate Pumpkin Butter Cups

  • Author: Jessi Heggan
  • Prep Time: 10
  • Total Time: 60
  • Yield: 16 1x


Looking for a healthy holiday or halloween treat? These Chocolate Pumpkin Butter Cups are vegan, gluten-free and low in sugar.


  • 9 ounces dark chocolate, melted
  • 2 Tbsp coconut oil
  • 1/3 cup creamy cashew butter
  • 3 Tbsp pumpkin puree
  • 1 Tbsp maple syrup
  • 1 tsp pumpkin pie spice (or more to taste)
  • 1/8 tsp salt


  1. Melt the chocolate in the microwave or in a double boiler.
  2. Line a mini muffin pan with 12 disposable baking cups.
  3. Scoop about two teaspoons of melted chocolate in to the bottom of the liner and up the sides some.
  4. Pop them in the freezer for about 5 minutes to let the chocolate set while you prepare the filling.
  5. Add the coconut oil, cashew butter, pumpkin puree, maple syrup, pumpkin pie spice and salt to a small saucepan. Heat until oil is melted and everything is mixed together. Set aside.
  6. Remove the chocolate cups from the freezer and fill each one with about two teaspoons of pumpkin filling and then pop them in the freezer for another 10 minutes.
  7. Remove from freezer and top the cups with about a teaspoon more of melted chocolate.
  8. Move the cups to the refrigerator until chocolate and filling has set. Approximately 1-2 hours.
  9. Enjoy immediately or store in an airtight container in the refrigerator.

Keywords: chocolate pumpkin butter cups, chocolate and pumpkin recipe, pumpkin butter, chocolate pumpkin dessert