How do I make the pumpkin caramel smooth?

To achieve a smooth salted pumpkin caramel, use a high-speed blender or food processor and blend until creamy, stopping to scrape down the sides as needed.

What kind of chocolate should I use for the butter cups?

You should use 3 vegan dark chocolate bars or a 10-ounce bag of vegan dark chocolate chips, optionally with 1-2 teaspoons of coconut oil for easier melting.

Can I use a different type of nut for the topping?

Yes, the recipe suggests 1/3 cup of chopped peanuts or almonds, but you can substitute with your favorite nuts like pecans or walnuts.

How do I get the chocolate shell to form properly?

Spoon melted chocolate into paper muffin cups, tilt to coat the sides, then freeze for 5 minutes until set before adding the caramel and nuts.

How should I store these Salted Pumpkin Caramel Cups?

Once assembled, place the cups in the refrigerator or freezer to set completely, and store them there to maintain their firm texture.

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Salted Pumpkin Caramel Cups
[Vegan]

Name: Salted Pumpkin Caramel Cups [Vegan]
Cook time: 30 min
Yield: 6-12
Ingredients: For the Butter Cups:; 1 batch of salted pumpkin caramel (recipe below); 3 vegan dark chocolate bars or a one 10-ounce bag of vegan dark chocolate chips; 1-2 teaspoons coconut oil (optional); 1/3 cup chopped peanuts or almonds; Sea salt, for sprinkling (optional); For the Salted Pumpkin Caramel:; 1 1/2 cups dates, soaked in hot water for 10 minutes and drained; 1/4 cup pumpkin purée; 1 tablespoon almond butter; 1-2 tablespoons non-dairy milk, if needed; 1 teaspoon vanilla extract; 1/4-1/2 teaspoon sea salt; 1 teaspoon pumpkin pie spice, plus 1/4 teaspoon extra cinnamon

LF By: Larice Feuerstein

Author Bio

Larice Feuerstein is the creator behind the plant-based food blog, Feeding Your Beauty. She posts recipes... Read More

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A close-up of a finished vegan salted pumpkin caramel cup, showcasing its dark chocolate shell, a peek of the creamy orange pumpkin caramel filling, and a sprinkle of sea salt on top.

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Ingredients You Need for Salted Pumpkin Caramel Cups [Vegan]

For the Butter Cups:

1 batch of salted pumpkin caramel (recipe below)
3 vegan dark chocolate bars or a one 10-ounce bag of vegan dark chocolate chips
1-2 teaspoons coconut oil (optional)
1/3 cup chopped peanuts or almonds
Sea salt, for sprinkling (optional)

For the Salted Pumpkin Caramel:

1 1/2 cups dates, soaked in hot water for 10 minutes and drained
1/4 cup pumpkin purée
1 tablespoon almond butter
1-2 tablespoons non-dairy milk, if needed
1 teaspoon vanilla extract
1/4-1/2 teaspoon sea salt
1 teaspoon pumpkin pie spice, plus 1/4 teaspoon extra cinnamon

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How to Prepare Salted Pumpkin Caramel Cups [Vegan]

To Make the Salted Pumpkin Caramel:

Add all ingredients to your high-speed blender or food processor. Blend until smooth, stopping and scraping the sides down periodically.

To Make the Buttercups:

Melt chocolate and optional coconut oil using the double boiler method.
Spoon some chocolate into paper muffin cups and tilt/turn the cup so the chocolate goes up the sides. Place in a muffin pan and pop in the freezer for 5 minutes or until set.
Spoon in a tablespoon of caramel dip and top with nuts. Cover with more chocolate.
When all cups are filled, place in the refrigerator or freezer to set. Sprinkle with course sea salt if desired. Serve.