Gluten Free Chocolate Pumpkin Cups
We recently came across a recipe for these chocolate pumpkin cups and couldn’t wait to make them for Halloween. Well, life happened and we didn’t get them made. You know how that goes, but we were wanting a sweet treat this week so it finally happened! Luckily, pumpkin treats are also great for Thanksgiving, making these an easy dessert for all your upcoming holiday get togethers.
Deb has a deep and long-standing love for Reese’s peanut butter cups, so when she saw a picture of these chocolate pumpkin cups she was drawn in like a fly to a UV light but instead of a zap at the end she gets a tasty treat! The best part of this recipe is that we already had all of the ingredients on hand. No grocery run!
Gluten Free Chocolate Pumpkin Cups
This is a six-ingredient recipe that is easy to make and makes a delectable snack! It is also gluten free (I can’t have gluten) and vegan.
If you want to take these to your Thanksgiving get togethers, I would recommend doubling or even tripling the recipe, depending on the size of your party. One batch makes approximately 12 pumpkin cups. They are decent sized cups, though.
Note: If you don’t like dark chocolate, I would use melted milk chocolate to make these.
Gluten Free Chocolate Pumpkin Cups
Equipment
- 1 Muffin Tin
- 1 Measuring Spoons
- 10-12 Cupcake Liners
- 1 Small Mixing Bowl
Ingredients
Chocolate Layer
- 1/2 cup melted coconut oil
- 1/2 cup cacao powder
- 2 tbsp maple syrup
Pumpkin Layer
- 2 tbsp melted coconut oil
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 3 tbsp almond butter (or favorite nut butter)
- 2 tbsp maple syrup
- 1/2 tsp ground cinnamon
Instructions
- 1. Line a muffin tin with cupcake liners.
- 2. Chocolate Layer- combine chocolate layer ingredients (1/2 cup melted coconut oil, 1/2 cup cacao powder, and 2 tbsp. maple syrup) in a small bowl. Mix until well combined.
- Measuring 1/2 tbsp. of mixture into each cupcake liner. I made 12 cups. Freeze for 15 minutes.
- Pumpkin Layer- While that is freezing, begin preparing the pumpkin layer. Combine all ingredients (2 tbsp. melted coconut oil, 1/2 c. pumpkin puree, 3 tbsp. almond butter, 2 tbsp. maple syrup, and 1/2 tsp. ground cinnamon) in a small bowl. Mix until well combined.
- Measure 1 tbsp. and layer over each of the chocolate cups. Freeze for another 20 minutes or until firm.
- Finish by layering the leftover chocolate over each pumpkin layer. I added around 1 tbsp. to each cup. Freeze for an hour or until firm.
- Enjoy! Place leftover cups in a freezer container and store in freezer.
Notes
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