Chocolate Almond Butter Pumpkin Cups
This post is sponsored by Earth Echo Foods. All opinions expressed are my own.
These delicious, easy-to-make chocolate pumpkin butter cups combine creamy almond butter, the delicious flavors of pumpkin and pumpkin spice, and contain maximum chocolate power thanks to Earth Echo Cacao Bliss. Get ready to satisfy your sweet cravings this autumn!
Why You Will Love This Recipe
- These chocolate pumpkin cups are creamy and indulgent, but packed with good-for-you ingredients.
- These cups take very little time to make.
- They are naturally vegan, gluten-free, dairy-free, soy-free, and refined sugar-free.
- The flavor combo is absolutely delightful.
Earth Echo Cacao Bliss
Satisfy your chocolate cravings in a delicious and nutritious way with Earth Echo Cacao Bliss Superfood Elixir Blend. Free from any harmful ingredients, this 100% organic blend caters to a wide range of dietary preferences. Not only does it deliver that rich chocolatey taste, but it also packs a punch with superfoods like turmeric, lucuma, and MCT oil powder. And as if that’s not enticing enough, Earth Echo is a champion of eco-consciousness, deeply committed to sustainable practices. Treat yourself to a wholesome chocolate experience and enjoy a delightful 15% discount with coupon code: YUM!
Ingredients and Substitutes
Earth Echo Cacao Bliss: Earth Echo Cacao Bliss adds a rich, chocolatey depth to these almond butter pumpkin cups, enhancing the overall flavor profile with its superfood qualities.
Coconut Oil: Coconut oil helps solidify the chocolate exterior of these almond butter pumpkin cups. I do not recommend replacing it with anything else.
Natural Sweeteners: Coconut sugar and/or maple syrup are used to add a touch of sweetness to both the filling and chocolate exterior of these cups. Feel free to omit them or swap them out for any sweetener you prefer.
Vanilla Extract: A touch of vanilla further enhances the sweet notes of this recipe. Feel free to omit if need be.
Salt: A pinch of salt balances the sweetness and enhances the flavors in these pumpkin butter cups. Additionally, you can sprinkle them with flaked salt if you are a fan of salted chocolate.
Almond Butter: Almond butter brings a nutty richness and creaminess to your cups. If you prefer variation, cashew butter or peanut butter can be excellent substitutes.
Pumpkin Puree: Pure pumpkin puree contributes a moist texture and a subtle earthy flavor to these treats. Do not use pumpkin pie filling, but rather pure pumpkin puree with one ingredient only: pumpkin!
Pumpkin Spice: Pumpkin spice blend provides that quintessential autumn flavor. If you’re out of it, try making your own with a mixture of cinnamon, nutmeg, cloves, and ginger.
How to Make Chocolate Pumpkin Cups
- Line a muffin tin with muffin liners. Set aside.
- In a large mixing bowl combine the chocolate ingredients, then mix well.
- In another bowl, combine the pumpkin almond butter filling ingredients. Mix well.
- Spoon the chocolate mixture into the muffin liners, followed by dollops of pumpkin filling, then cover all with the remaining chocolate mixture. Optionally, sprinkle with flaked sea salt.
- Place the muffin tin into the freezer to set, only about ten minutes.
- Enjoy!
Top Tip
For an extra layer of texture and flavor, try adding a sprinkle of crushed toasted almonds or pecans on top of your almond butter pumpkin cups before the chocolate sets. This delightful crunch will elevate your treat to the next level!
More Delicious Dessert Recipes
Gluten Free Lemon Drizzle Cake
Almond Flour Peanut Butter Cookies
Chocolate Almond Butter Pumpkin Cups
Ingredients
Chocolate Coating
- ¾ cup coconut oil unrefined or refined
- ⅓ cup Earth Echo Cacao Bliss
- 2 tablespoons coconut sugar or any granulated sweetener
- 1 teaspoon vanilla extract
Pumpkin Almond Butter Filling
- ½ cup creamy almond butter
- ¼ cup pumpkin puree
- 1 tablespoon maple syrup or any sweetener of choice
- 2 teaspoons ground pumpkin spice powder
- pinch of salt
- flaked sea salt for sprinkling optional
Instructions
- Line a standard muffin pan with muffin liners. Set aside.
- In a mixing bowl, combine the oil, Earth Echo Cacao Bliss, sugar, and vanilla extract. Whisk until smooth. Set aside.
- In another mixing bowl, combine the almond butter, pumpkin puree, maple syrup, pumpkin spice and a pinch of salt. Mix until smoothly combined.
- Add 1-2 tablespoons of the chocolate mixture to each muffin liner, simply ensuring the bottoms of the liners are completely covered.
- On top of each chocolate covered liner, add one rounded tablespoon dollop of the pumpkin filling.
- Cover each dollop of filling with the remaining chocolate mixture. Optionally, sprinkle each with a touch of flaked salt.
- Pop the muffin tin for at least ten minutes or until set and frozen.
- Keep stored in an airtight container in the refrigerator or freezer for up to one week.
- Enjoy!
