Pumpkin Butter Cups – Vegan

Hello friends! How’s it going? Long time, no post. So sorry about that! I have been out living life and stuff which has been fun. I’ve also been struggling to take photos now that it’s getting darker earlier. It makes things so inconvenient but I’m doing my best. And I may or may not be in denial that winter is on the way! Ahh, hard to believe!

The other day when I made these I had to force myself to not eat them all immediately so that I could share ’em with you guys! I wanted some peanut butter cups but regular peanut butter cups are boring sometimes. Variety is the spice of life and I spiced these little guys up by adding pumpkin. Not spicy at all, but you know what I mean. I’ve been taking complete advantage of fall themed goodies lately and don’t plan on stopping anytime soon.

Let’s get to it!

Chocolate Pumpkin Butter Cups

makes 12

Pumpkin Butter:
1/4 cup pumpkin puree
1/4 cup peanut butter

Blend together ingredients and set aside.

1/2 cup coconut butter, melted
1/4 cup cacao powder
2 tablespoons maple syrup

Blend together ingredients and pour chocolate into lined mini cupcake pans, only filling up 1/4 of the way. Place in freezer to set up for about 30 minutes. Remove from freezer and spoon a pumpkin butter into the center of the cups. Fill the cups up with remaining chocolate and place in freezer for 1-2 hours to set up. Serve, enjoy!

4 responses to “Pumpkin Butter Cups – Vegan”

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