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Pumpkin Butter Cups

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Give your classic peanut butter cup recipe the essence of autumn with pumpkin butter. This fun and easy recipe is perfect to make with the kiddos because they can assist with assembly and decoration.

In this recipe, I used crunchy almond butter instead of peanut butter but any nut or seed butter will work. You can also experiment with different types of chocolate. I used dark chocolate because it is my favorite, however, semi-sweet or vegan white chocolate will work as well.

If you need some other fall-inspired deserts check out these recipes:

Vegan Pumpkin Spice Cookies with Maple Buttercream Frosting
Vegan Pumpkin Spice Cookies with Maple Buttercream Frosting
Soft chewy pumpkin cookies are loaded with cinnamon, ginger, nutmeg, and cloves. Topped with irresistible maple buttercream frosting.
Check out this recipe
Pumpkin Spice Chocolate Chip Cookies
Pumpkin Spice Chocolate Chip Cookies
An autumn twist for your traditional chocolate chip cookies.
Check out this recipe

Pumpkin Butter Cups

These fun and tasty pumpkin butter cups are a great way to celebrate fall!
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes

Equipment

  • Muffin tin
  • glass mixing bowl

Ingredients

  • ¼ cup pumpkin butter
  • ½ cup natural crunchy almond butter
  • ¼ cup maple syrup
  • ¾ cup graham crackers crumbled
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp sea salt
  • 1 ¼ cup dark chocolate chips
  • 1 tsp coconut oil
  • ¼ cup chopped almonds for topping optional

Instructions

  • Line a 12 cup muffin tin with paper liners.
  • In a small saucepan over medium heat add the pumpkin butter, almond butter, maple syrup, graham crackers, cinnamon, nutmeg, and sea salt and mix well until ingredients are heated through.
  • Melt chocolate chips with coconut butter in a microwave-safe dish 30 seconds at a time stirring in between until the chocolate is smooth and fully melted.
  • Spoon 2 tsp of the chocolate mixture into the bottom of the muffin liners.
  • Evenly divide pumpkin butter mixture between the 12 muffin paper and then divide remaining chocolate onto the top of each pumpkin butter cup.
  • Add optional topping or decoration: Lightly swirl a toothpick on the top to create a more rustic appearance, top with chopped nuts, or top with spooky halloween sprinkles.
  • Freeze for 3 hours before serving.
Course: Dessert, Snack
Cuisine: American
Keyword: dessert, Easy Recipe, entertaining, fall recipe, holiday recipe, party

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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