Pumpkin + chocolate + protein all in one — these chocolate pumpkin-butter cups are the best of all worlds + they make for a great holiday gift [if you can bear to part with them]. Side note –the filling on these bad boys is *amazing* with apple slices… just sayin’ ; ). These look amazing, taste unbelievable + they aren’t too tricky to make! You *have* to give these a try!
⅓ cup Almond Butter
3 tbsp Pumpkin Puree
1 tbsp Honey
1 tsp Pumpkin Pie Spice
1 + ¾ cup Chocolate Chips [I used dark, but you can use milk chocolate, too!]
8-10 Baking Cups [depending on how large you want these to be ; )]
1] Mix everything but the chocolate chips until smooth + set in the fridge. Line a muffin tin with baking cups.
2] Grab a small sauce pan + fill it halfway with water. Grab a small mixing bowl [glass or metal, but not plastic] + set it on top of the sauce pan. Ideally you want the bottom of the mixing bowl to *just* touch the surface of the water. Adjust your water level accordingly + place your sauce + bowl combo on the stove top. Turn the burner to low + add ¾ cup of chocolate chips to the mixing bowl. Stir the chocolate constantly to keep it from burning. Once there are only a few chips that haven’t melted, turn the heat off, remove the bowl + stir until all the chocolate is melted. Spoon the melted chocolate into the baking cups. Set in the freezer so the chocolate can set.
3] Once the chocolate has hardened, spoon the pumpkin-butter mixture into the center of each cup. Be sure to leave a ring around the edge of each cup so that the next layer of chocolate can seal in the filling. Place in the freezer so the filling can harden.
4] Once the pumpkin-butter filling has hardened, repeat the process of melting chocolate with the remaining 1 cup of chocolate chips. Spoon the chocolate over the filling + set the cups in the freezer to set quickly, so you can eat one sooner ; ). ENJOY! Store these in fridge [if you have any left to save].