These Pumpkin Peanut Butter Cups are so decadent. Crunchy chocolate exterior with a creamy peanut butter, pumpkin filling.
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!