Spoon University Logo
39E0E12A BD3E 4C47 A032 26C8394AF545
39E0E12A BD3E 4C47 A032 26C8394AF545
Recipes

DIY Pumpkin Peanut Butter Cups

This article is written by a student writer from the Spoon University at U Chicago chapter.

Just when you thought it couldn’t get better than peanut butter cups, it got better. Cue pumpkin peanut butter cups: a fall inspired dessert that I WILL be enjoying year round. These no-bake chocolate cups are easy, requiring less than 10 ingredients, and only take 15 minutes to prep. To top it all off, they’re even HEALTHY. Yep, that’s right. Filled with good-for-you fats like peanut butter and dark chocolate that’ll keep you full, these pumpkin peanut butter cups are a great way to satisfy any craving. They even pack VEGETABLES (yes, that’s right, pumpkin is a vegetable).

These cups are inspired by @eatsbyames recipe. Make sure to tag her on Instagram if you try them out! 

Healthy Pumpkin Peanut Butter Cups

Difficulty:BeginnerPrep time: minutesCook time: minutesTotal time: minutesServings:6 servings

Ingredients

Instructions

  1. Charlotte Waechter

    Line a muffin tin with 6 regular sized muffin liners OR 12 mini muffin liners (depending on your desired size).

  2. Charlotte Waechter

    Mix the pumpkin puree, peanut butter, coconut sugar, vanilla extract, pumpkin pie spice, and coconut flour in a small mixing bowl.

  3. Charlotte Waechter

    Add the chocolate and coconut oil in a small bowl. You can either add to a small saucepan on low heat and stir until the mixture is uniform OR you can use the microwave in 30 second increments, stirring in between, until there are no clumps. Make sure not to burn the chocolate!

  4. Charlotte Waechter

    Dollop about 1 teaspoon of the chocolate mixture onto the bottom of the muffin cups, then spread 1 teaspoon of the pumpkin filling in the middle, and then spoon another 1 teaspoon of the melted chocolate on top. You can play with the chocolate to filling ratio depending on what size the muffin cups are, but make sure to leave room for the chocolate to form over the filling!

  5. Charlotte Waechter

    Top with a pinch of sea salt to bring out the sweet/savory combo.

  6. Charlotte Waechter

    Place in the fridge for about 30 minutes to harden up and ENJOY! I like to eat mine straight out of the freezer.

THAT’S IT! Just 15 minutes… a perfect finals study break 🙂 No excuses: they’re quick and easy, healthy, and perfect for sharing with friends. And if you don’t like pumpkin? Try these Peanut Butter Cups With Avocado Fudge instead. Happy eating!

student-athlete at UChicago spreading my passion for healthy food and living a healthy lifestyle :)