How do I prevent the chocolate and pumpkin layers from mixing?

To keep layers distinct, freeze the initial chocolate layer until hardened, then gently press down the pumpkin filling to create a flat, sealed base for the top chocolate layer.

Is this a no-bake recipe, and how long does it take to set?

Yes, this is a no-bake recipe. The cups require about 10-15 minutes in the freezer for the first chocolate layer, and then 1-2 hours for the final set.

Can I use a different nut butter instead of almond butter?

The recipe calls for homemade almond butter for its specific texture and flavor in the pumpkin filling, but other creamy nut butters could be experimented with for a different taste profile.

How should I store these Pumpkin Nut Butter Cups to maintain their shape?

These cups must be stored in the freezer until ready to serve, as they will soften and lose their shape if left at room temperature.

Can I use non-organic spices for the pumpkin filling?

While the recipe specifies organic spices for the pumpkin filling, you can certainly use conventional ground nutmeg, ginger, cinnamon, and cloves if organic options are unavailable.

7.1K Views 13 years ago

Pumpkin Nut Butter Cups
[Vegan]

KT By: Karielyn Tillman

Author Bio

Karielyn is a wife and mother of three. Her website, The Healthy Family and Home,... Read More

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Three-layered vegan Pumpkin Nut Butter Cups, featuring a vibrant orange pumpkin filling between two dark chocolate layers, served chilled in a muffin liner.

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Pumpkin Nut Butter Cups [Vegan]

3946

Dairy Free

These are filled with a creamy, sweet pumpkin center using homemade almond butter instead of peanut butter and then covered in chocolate. And not just regular melted chocolate chips (which you could also use), but with homemade chocolate that only uses three healthy ingredients.

Ingredients You Need for Pumpkin Nut Butter Cups [Vegan]

For the pumpkin filling

1/2 cup organic pumpkin puree
1/2 cup homemade almond butter
2 tablespoons organic maple syrup
4 tablespoons organic coconut oil
1/4 teaspoon organic ground nutmeg
1/4 teaspoon organic ground ginger
1 teaspoon organic ground cinnamon
1/8 teaspoon organic ground cloves
2 teaspoons organic vanilla extract

For the chocolate topping

1 cup organic raw cacao powder
4 tablespoons organic maple syrup
1 cup organic coconut oil

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How to Prepare Pumpkin Nut Butter Cups [Vegan]

Prepare the pumpkin filling

Put all ingredients for the pumpkin filling in a medium sized bowl and mix until well combined and creamy.
Set aside.

Prepare the chocolate topping

Put all ingredients for the chocolate topping in a small bowl and mix until well combined and smooth.

Assemble

Fill 1/3 muffin cup with the chocolate topping (approximately 1 tablespoon).
Put in the freezer for approximately 10 - 15 minutes or until hardened then remove from freezer.
Fill another 1/3 of the muffin cup with a layer of the pumpkin filling (approximately 1 tablespoon). Use your fingers to press down the filling (like when making a pie crust) making sure it's flat and touching all sides of the muffin cups so the top layer of chocolate doesn't drizzle down the sides.
Fill the last 1/3 of the muffin cup with another layer of chocolate topping (approximately 1 tablespoon).
Put back in the freezer for approximately 1 - 2 hours or until the pumpkin center is hard and firm.
Store in freezer until you are ready to serve because they will become soft and lose their shape if left out at room temperature.
Enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.