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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Chocolate Pumpkin Butter Cups

    Chocolate Pumpkin Butter Cups

    27
    By Alisa Fleming on October 22, 2014 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes

    Why use plain old peanut butter, when you can enjoy seasonally orange chocolate pumpkin butter cups? These mini homemade sweets are a perfect “safe” treat for Halloween, but should be enjoyed throughout the fall and anytime pumpkin cravings strike.

    Chocolate Pumpkin Butter Cups Recipe (dairy-free, gluten-free, soy-free and vegan - nut-free option)

    Coated with good quality semi-sweet or dark chocolate, these dairy-free chocolate pumpkin butter cups have a creamy, soft filling with pure pumpkin, warm spices, vanilla, and your choice of creamy ingredients (see my original and nut-free options – all are scrumptious!).

    This recipe for chocolate pumpkin butter cups came about when I was conducting my chocolate melting trials. I was craving something pumpkin, but needed an easy way to use up all of that delicious melted chocolate. These chocolate pumpkin butter cups came together so easily, and fortunately, since I ended up with a quadruple batch(!) they freeze nicely, and actually stay a little soft in the middle when fully chilled (read: you can eat them straight from the freezer!).

    Chocolate Pumpkin Butter Cups Recipe (dairy-free, gluten-free, soy-free and vegan - nut-free option)I’m sharing this recipe on Gluten-Free Wednesdays at Gluten-Free Easily and Allergy-Free Wednesdays at Whole New Mom.

    Special Diet Notes: Chocolate Pumpkin Butter Cups

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian and generally food allergy-friendly.

    5.0 from 1 reviews
    Chocolate Pumpkin Butter Cups
     
    Print
    Prep time
    40 mins
    Cook time
    1 min
    Total time
    41 mins
     
    When creating your own chocolate confections, make sure you use a good quality, dairy-free chocolate, since it will be a highlight in the treat. For your convenience, I've linked up to or noted the ingredient brands that I used to create this recipe. Note that the prep time does not include chilling. For more great recipes from my kitchen, get Go Dairy Free: The Guide and Cookbook.
    Author: Alisa Fleming
    Serves: about 24 mini cups
    Ingredients
    • ¼ cup raw cashews (see option below for nut-free)
    • ¼ cup pumpkin puree
    • 2 to 3 tablespoons powdered sugar
    • 2 tablespoons coconut oil, melted
    • 1 tablespoon maple syrup
    • ¾ teaspoon pumpkin pie spice
    • ½ teaspoon vanilla extract
    • ¼ teaspoon ground cinnamon
    • Generous pinch salt
    • 1 bag dairy-free semi-sweet or dark chocolate chips (I used a combination of the two))
    Instructions
    1. If using cashews, grind them into a fine powder using your spice grinder or small food processor.
    2. In a blender or mixing bowl with a hand mixer, blend the powdered cashews, pumpkin, sugar (to taste), oil, maple, pie spice, vanilla, cinnamon, and salt until smooth. Cover and place the mixture in the refrigerator for about 1 hour.
    3. Melt the chocolate using these instructions for the best way to melt chocolate.
    4. Using a pastry brush (I like this silicone one for chocolate), brush chocolate into the bottom and part way up the sides of mini silicone muffin cups (an also use mini muffin liners). Chill in the freezer for 10 minutes, or until the chocolate sets up.
    5. Spoon the pumpkin mixture into the chocolate shells, leveling it out. Drizzle on more of the melted chocolate to cover. If using the best way to melt chocolate, your chocolate should still be melted for continued use, but you can add a little more hot water to the bottom pan and rewhisk if needed.
    6. Chill the cups in the refrigerator for 30 minutes, or until set. Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage. Can serve at room temperature or chilled.
    Notes
    Nut-Free Option: Substitute 2 tablespoons coconut butter or seed butter (will be softer) for the cashews.
    3.5.3229

    Key Ingredients: Chocolate Pumpkin Butter Cups



    Chocolate Pumpkin Butter Cups Recipe (dairy-free, gluten-free, soy-free and vegan - nut-free option)

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    27 Comments

    1. Sherri on October 31, 2020 6:01 pm

      Tried these for Halloween treats for my husband with dairy allergy. He loved them, they are great! Thank you for sharing the recipe again!

      Reply
      • Alisa Fleming on October 31, 2020 6:24 pm

        Awesome! So glad you both enjoyed them Sherri.

        Reply
    2. Cassidy @ Cassidy's Craveable Creations on October 24, 2018 3:49 pm

      YUM! I love peanut butter cups and pumpkin, but never tried pumpkin peanut butter cups!! Thanks for sharing, they look A-Mazing!!!

      Reply
      • Alisa Fleming on October 25, 2018 8:31 am

        Trust me, it’s a winning combination Cassidy – you must try it!

        Reply
    3. Sandy on October 11, 2018 4:32 pm

      These look delicious! Do you know if there’s a good way to substitute stevia for the powdered sugar? I’m not supposed to eat any kind of sugar, honey, etc. I know you would use a lot less stevia, & I wasn’t sure how that would affect the texture, volume, etc. Thanks!

      Reply
      • Alisa Fleming on October 12, 2018 11:34 am

        Hi Sandy, I would do a search on that – perhaps low glycemic powdered sugar or stevia powdered sugar substitute. I’m not an expert on that topic. You can try just stevia, but it will likely affect the texture and volume a bit.

        Reply
    4. Pingback: 30 Gluten Free Halloween Recipes

    5. Liz @ I Heart Vegetables on October 22, 2015 7:27 am

      YUM! I love peanut butter cups so I think I’d love these pumpkin butter cups 🙂

      Reply
      • Alisa Fleming on October 22, 2015 7:40 am

        You would, I promise Liz 🙂

        Reply
    6. Kristina on October 21, 2015 6:54 pm

      cups like these are one of my favorite things to make – pumpkin sounds GOOD.

      Reply
      • Alisa Fleming on October 22, 2015 7:41 am

        Doesn’t pumpkin always sound good? 🙂

        Reply
    7. Pingback: 11 Amazing Pumpkin Recipes That Will Make You Wish Fall Was Here Already! | Curls'n'Chard

    8. Cara on November 11, 2014 10:52 am

      yum! I was just eyeing a similar recipe on my blog to make again. Great minds think alike 😉

      Reply
    9. Pingback: Nourishment for Your Weekend | Daily Bites | Healthy Gluten-Free + Dairy-Free Recipes

    10. Sarah @ Sensibly Sustainable on October 29, 2014 3:21 am

      Wow! These look so amazing, I can’t wait to try them! I’ve never made anything like this, and I’m curious where you found the mini-silicone cups… do you have a link for those?

      Reply
      • Alisa Fleming on October 29, 2014 9:31 am

        Hi Sarah, I actually got mine for a great price (just $3 for 12) at World Market, but it looks like they no longer sell them. These mini muffin cups have good reviews and are some of the least expensive I’ve seen online.

        Reply
        • Sarah on October 31, 2014 6:33 am

          perfect, thanks!

          Reply
    11. Dreen Burton on October 28, 2014 8:45 pm

      What a dynamite idea, Alisa! They look irresistible!

      Reply
      • Alisa Fleming on October 29, 2014 9:31 am

        Thanks Dreena!

        Reply
    12. Pingback: Healthy Hot Chocolate, Grain-Free Pie Crust, Pumpkin Bars & Pumpkin Tart - Whole New Mom

    13. Pingback: Green Bean Chips, Chocolate Pumpkin Butter Cups & More! - Life Made Full

    14. Tessa@TessaDomesticDiva on October 27, 2014 8:08 pm

      YUM!! This is a must try for me…so creative Alisa! I am featuring them this week on AFW!

      Reply
      • Alisa Fleming on October 29, 2014 9:32 am

        Thank you so much Tessa!!

        Reply
    15. Carol on October 23, 2014 8:36 am

      These look wonderful Alisa!! It’s great to know they also freeze well too, that way I could enjoy these whenever the mood strikes me. 🙂

      Reply
      • Alisa Fleming on October 23, 2014 8:43 am

        That’s what I’ve been doing – and the mood struck three times yesterday 🙂

        Reply
    16. Maggie on October 23, 2014 6:08 am

      I’m so intrigued by using the powdered cashews! I totally thought you would soak them when I saw them in your recipe. Cool! I’d love to try a pumpkin-chocolate combo right about now 🙂

      Reply
    17. Connie Veilleux on October 23, 2014 4:44 am

      Alisa, these look and sound AMAZING!!! Thanks for sharing the recipe!

      Reply

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