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

  • Prep Time:15 secs
  • Cook Time:30 secs
  • Total Time:45 secs
  • Servings:6
  • Easy


  • 1/4 cup plain pumpkin puree
  • 1/4 cup plain peanut butter - I use smooth
  • 1 tbsp coconut sugar
  • 1/4 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 tbsp coconut flour - can substitute any other flour
  • 7-8 ounces chocolate - about 3 whole bars
  • 1 tsp coconut oil
  • Pinch flaky salt - for the top the cups
beer, liquor, alcohol, coffee, whisky
Madison Mordoh
  • Step 1

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

    Charlotte Waechter
  • Step 2

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

    Charlotte Waechter
  • Step 3

    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!

    Charlotte Waechter
  • Step 4

    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!

    Charlotte Waechter
  • Step 5

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

    Charlotte Waechter
  • Step 6

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

    Charlotte Waechter

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!