Pumpkin Butter Cups

For all of your #PSL lovers out there, I've got a healthier sweet treat for you.

I never got into the famous Starbucks drink, because honestly, it's too sweet for me. This treat is something you can feel good about with ingredients that are wholesome and can replace some of your standard fall treats in the candy dish this year!


1/4 cup coconut butter

2/3 cup pure pumpkin puree

1/4 tsp pink Himalayan sea salt

1 tbsp pumpkin pie spice

2 tbsp coconut palm sugar

9 tbsp (or 135 g if weighing) dark chocolate or semi sweet chocolate chips (I used Enjoy Life Dairy-Free Mega Chocolate Chunks and weighed mine out).

Recipe - Makes 10 servings

  1. Line a muffin tin with 10 cupcake liners

  2. In a microwave safe bowl, add 6 tbsp (or 90 g) of chocolate chips and heat for 30 seconds, stir and heat for another 30. Stir until silky smooth, do not burn the chocolate! Save this bowl, you'll need it for step 6.

  3. Drizzle a heaping teaspoon of chocolate into each muffin tin, this should use up all of the chocolate and place the muffin tin in the freezer for 5 minutes to let the chocolate sit.

  4. Make pumpkin butter- in a food processor, mix the coconut butter, pumpkin puree, salt, pumpkin pie spice and coconut sugar until smooth.

  5. Remove muffin tin from freezer and fill each cup with a heaping tablespoon of the pumpkin butter and put back in the freezer for at least 5 minutes to let sit.

  6. In the same microwave safe bowl you used in step 2, heat the remaining 3 tbsp (or 45g of chocolate) in 30 second intervals.

  7. Remove muffin tin from freezer and drizzle around a 1/2 teaspoon of chocolate over the pumpkin mixture, you may need to swirl to completely cover. Put muffin tin in the freezer for another 5 minutes or refrigerator for 30 minutes to let chocolate set.

  8. Remove pumpkin butter cups from the cupcake liners and store in the fridge or freezer in an airtight container.


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