These Chocolate Pumpkin Spice Cups are a gooey, pumpkin spiced twist on the more traditional chocolate cups you know and love. You’re going to go nuts for the spiced, caramel-like filling in these gluten free, paleo, and vegan pumpkin spice cups.
- ½ cup coconut oil, melted
- ½ cup cocoa powder
- 3 tablespoons + 2 tablespoons maple syrup, divided
- ¼ cup coconut butter, melted
- ¼ cup cashew butter, or nut butter of choice
- ⅓ cup pumpkin puree
- 2 teaspoons pumpkin spice
- Line a mini muffin tin with small cupcake liners. Alternatively, you can also use a peanut butter cup mold, which is what I used.
- In a liquid measuring cup, whisk together the melted coconut oil, cocoa powder, and 3 tablespoons maple syrup. Taste it, and add more maple syrup if you want it sweeter.
- Pour a small amount of the chocolate mixture into the bottom of each liner or mold cavity, until the bottom is thinly covered. Swirl the chocolate around or use your fingers to spread it onto the sides of the liners too. Don’t use more than half the chocolate mixture for this. Place the liners in the refrigerator for about 10 minutes to harden.
- While the chocolate hardens, stir together the melted coconut butter, cashew butter, 2 tablespoons maple syrup, pumpkin puree, and pumpkin spice.
- Once the bottom layer of chocolate is hard, place about 1 heaping tablespoon of the coconut butter mixture over the chocolate. Pour enough of the chocolate mixture over the coconut butter to cover it completely (if at any point the remaining chocolate gets too thick, warm it in the microwave for 10-15 seconds to remelt). Repeat until all are covered in chocolate. Garnish as desired – I sprinkled on a mixture of coconut sugar and pumpkin spice. Return to the refrigerator to harden completely.
- Store at cool room temperature, or in the refrigerator if you live in a warm climate.
- Calories: 82
- Sugar: 3
- Fat: 7
- Carbohydrates: 5
- Protein: 1