🎉 Introduction
If you love classic peanut butter cups, you’re going to fall in love with this autumn-inspired twist! These Dairy-Free Chocolate Pumpkin Butter Cups are made with dark chocolate, pumpkin puree, almond butter, and warm pumpkin spice for a seasonal treat that’s indulgent yet wholesome.
Perfect for Halloween candy swaps, Thanksgiving dessert platters, or simply as a cozy snack, they’re naturally dairy-free, rich in flavor, and super easy to make at home with just a handful of ingredients.
🧰 Equipment Needed
- Microwave-safe bowl (for melting chocolate)
- Mini muffin tin or silicone candy mold
- Paper or silicone muffin liners
- Mixing bowl
- Spoon or small scoop
- Freezer or refrigerator
🛒 Ingredients
- 1 cup dairy-free chocolate chips
- 1 tbsp coconut oil
- ½ cup pumpkin puree
- ⅓ cup almond butter
- 2 tbsp honey (or maple syrup for vegan)
- 2 tsp pumpkin spice
👩🍳 Directions
Step 1: Melt the chocolate
In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 20–30 second intervals, stirring until smooth and glossy.
Step 2: Make the pumpkin filling
In a mixing bowl, stir together pumpkin puree, almond butter, honey, and pumpkin spice until creamy and well blended.
Step 3: Layer the chocolate base
Line a mini muffin tin with liners. Spoon about 1 teaspoon of melted chocolate into each liner, spreading it to coat the bottom. Place in the freezer for 5 minutes to set.
Step 4: Add the pumpkin filling
Scoop about 1 teaspoon of the pumpkin mixture into each chocolate base, flattening gently.
Step 5: Cover with chocolate
Top each cup with another spoonful of melted chocolate, making sure the filling is sealed inside. Smooth the tops with a spoon.
Step 6: Chill to set
Place the tray in the freezer for 15–20 minutes or until firm.
Step 7: Serve and enjoy
Pop out of the liners and enjoy your homemade dairy-free pumpkin butter cups!
🍽️ Servings & Timing
- Servings: ~12 mini cups
- Prep Time: 15 minutes
- Chill Time: 20 minutes
- Total Time: ~35 minutes
🧊 Storage & Reheating
- Store in an airtight container in the fridge for up to 1 week.
- Freeze for up to 2 months. Thaw for a few minutes at room temperature before eating.
- Best enjoyed chilled to keep filling firm.
🥄 Variations
- Nut-Free: Swap almond butter for sunflower seed butter.
- Extra Crunch: Add chopped nuts or pumpkin seeds to the filling.
- Spooky Version: Top with candy eyeballs for Halloween fun.
- Sweet Twist: Use maple syrup instead of honey for a deeper fall flavor.
- Double Chocolate: Stir cocoa powder into the filling for a richer taste.
❓ 10 FAQs
- Can I use peanut butter instead of almond butter? – Yes, it works just as well.
- Do I have to use coconut oil? – It helps the chocolate melt smoothly but isn’t required.
- Can I make these vegan? – Yes, just use maple syrup instead of honey.
- Can I use fresh pumpkin puree? – Yes, but make sure it’s thick and not watery.
- Do I need a candy mold? – No, muffin liners work perfectly.
- Can I make large cups instead of mini? – Yes, just adjust the chocolate and filling amounts.
- Why is my filling too runny? – Add a bit more almond butter to thicken it.
- Can I use white chocolate? – Yes, if you can find dairy-free white chocolate.
- How long do they last outside the fridge? – About 1 hour at room temp before softening.
- Are they kid-friendly? – Yes, kids love them and can help assemble!
🏁 Conclusion
These Dairy-Free Chocolate Pumpkin Butter Cups are everything you want in a fall treat—rich, chocolatey, creamy, and spiced with warm autumn flavors. They’re quick, easy, and way better than store-bought candy.
Perfect for Halloween, holiday parties, or just as a sweet afternoon pick-me-up, these little cups of joy prove that dairy-free desserts can be just as indulgent as the originals.
Dairy-Free Chocolate Pumpkin Butter Cups | Healthy Fall Treat
Ingredients
Equipment
Method
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 20–30 second intervals, stirring until smooth and glossy.
- In a mixing bowl, stir together pumpkin puree, almond butter, honey, and pumpkin spice until creamy and well blended.
- Line a mini muffin tin with liners. Spoon about 1 teaspoon of melted chocolate into each liner, spreading it to coat the bottom. Place in the freezer for 5 minutes to set.
- Scoop about 1 teaspoon of the pumpkin mixture into each chocolate base, flattening gently.
- Top each cup with another spoonful of melted chocolate, making sure the filling is sealed inside. Smooth the tops with a spoon.
- Place the tray in the freezer for 15–20 minutes or until firm.
- Pop out of the liners and enjoy your homemade dairy-free pumpkin butter cups!
Notes
These Dairy-Free Chocolate Pumpkin Butter Cups are everything you want in a fall treat—rich, chocolatey, creamy, and spiced with warm autumn flavors. They’re quick, easy, and way better than store-bought candy. Perfect for Halloween, holiday parties, or just as a sweet afternoon pick-me-up, these little cups of joy prove that dairy-free desserts can be just as indulgent as the originals.
