27 Oct 7 DAYS OF PUMPKIN: HOW TO MAKE PUMPKIN PEANUT BUTTER CUPS
Alright.. I thought it would be the perfect treat for Friday, even tomorrow is technically National Chocolate Day. Here’s a little treat to get you through the last day before the weekend. These Pumpkin Peanut Butter Cups are literally what chocolate dreams are made of. They taste pretty similar to a Reese Peanut Butter cup with just a hint of pumpkin spice and a thicker, crunchier dark chocolate outer shell.
Chocolate and peanut butter are a match made in heaven. I thought it would be a little strange to add pumpkin puree and pumpkin spice to this but it actually works so well with the peanut butter. This recipe requires no baking which some people about call cheating but it makes it that much easier. I used an entire bar of Lindt Swiss Dark Chocolate for the outer shell. Use a good quality chocolate you would usually eat, especially because we’re not baking it into anything like a cake or a muffin, it’s literally just chocolate and peanut butter, pumpkin filling.
Melting the chocolate, I roughly broke up the chocolate and placed it in a heat-proof bowl and microwaved it in 20 second increments, stirring it after every 20 seconds. On a baking sheet, separate 9 muffin liners and pour the chocolate into each liner. I filled it about half a centimetre thick, just until it covers the base of the liner and refrigerate for about 5-10 minutes until it’s firm.
To fill the centres of each of the muffin liners I like using disposable pastry bags but if don’t have those, you can use a heavier Ziploc bag and just cut a hole in one of the corners, that should work about the same! Sprinkle a little finishing salt on the tops and enjoy!
Pumpkin Peanut Butter Cups
These Pumpkin Peanut Butter Cups are so decadent. Crunchy chocolate exterior with a creamy peanut butter, pumpkin filling.
- 1/4 cup smooth peanut butter
- 1/2 cup pumpkin puree
- 4 tbsp butter softened
- 1/3 cup light brown sugar
- 1/2 cup icing sugar
- 1/2 tsp pumpkin spice see NOTES for recipe
- 3/4 tsp coarse salt
- 10 ounces Swiss Dark Chocolate or milk if you prefer
On a baking sheet, separate 9 muffin liners.
In a heat-proof bowl, break up the 10 ounce bar of semi-sweet chocolate. Microwave the chocolate in 20 second increments, stirring after every 20 seconds until the chocolate is completely melted and smooth.
Pour about a tablespoon or half a centimetre of chocolate in the bottom of each muffin liner. Tap the baking sheet to get rid of any air bubbles. Place in the fridge for about 5-10 minutes until firm.
In the meantime, in a medium bowl, cream together the peanut butter, softened butter, pumpkin puree and light brown sugar. Sift in the ciing sugar, pumpkin spice and mix in the salt.
Transfer the peanut butter pumpkin mix into a piping bag or a zip loc.
Remove the muffin liners from the fridge and pipe about a tablespoon of filling in the centre of each cup.
Pour chocolate to fill the cup just until it covers the top of the pumpkin filling. Repeat for each cup. Tap the tray to remove any air bubbles.
You can sprinkle the tops with finishing salt or pumpkin spice or nuts if you prefer or just leave them plain.
Refrigerate for another 10 minutes until the chocolate sets and firms up and enjoy!
- Make your own Homemade Pumpkin Spice Mix with only 5 ingredients!
Make sure you check out the other Pumpkin Recipes from earlier this week!
Tired of pumpkin yet or are you still up for more delicious pumpkin recipes?! Let me know in the comments!