Fall is in the air, and that means it's time for all things pumpkin! If you're a home baker looking for a quick and delightful treat without the hassle of baking, these Easy No-Bake Pumpkin Chocolate Cups are just for you. Combining the rich flavors of dark chocolate with a creamy pumpkin peanut butter filling, this recipe is the perfect way to embrace the season. By the end of this post, you'll be ready to whip up a batch of these delicious cups and impress your friends and family.
Why You'll Love This Recipe
- No-Bake Convenience: No oven required! Perfect for when you want a sweet treat without the heat.
- Seasonal Flavors: Combines the beloved tastes of pumpkin and chocolate, embodying the essence of fall.
- Simple Ingredients: Uses common pantry staples you likely already have on hand.
- Customizable: Easy to adapt with your favorite nut butters or chocolate varieties.
Looking for a savory dish to balance out the sweetness? Try our Easy Cashew Chicken Salad Recipe.
Key Ingredients
- Dark Chocolate Chips: The rich base and topping for our cups, providing that indulgent chocolatey goodness.
- Coconut Oil (or Butter): Helps to smooth out the chocolate for easier pouring and a silkier texture.
- Smooth Unsweetened Peanut Butter: Creates a creamy, nutty filling that pairs perfectly with pumpkin.
- Maple Syrup: Natural sweetener that adds a hint of caramel flavor.
- Almond Flour (or Protein Powder): Adds structure to the filling, making it firm yet soft.
- Vanilla Extract & Salt: Enhances the overall flavor profile.
- Canned Pumpkin: The star ingredient that adds moisture and authentic pumpkin flavor. Remember to squeeze out excess liquid!
Equipment You'll Need
- Mixing Bowls
- Microwave-Safe Bowl or Double Boiler
- Silicone Muffin Cups or Muffin Tin
- Spatula
- Measuring Cups and Spoons
- Paper Towels
Warm up with our comforting Creamy Lentil Tomato Soup Recipe on a chilly fall evening.
Step-by-Step Guide
1. Prepare the Chocolate Base
In a microwave-safe bowl or using a double boiler, melt 1½ cups of dark chocolate chips with 1 tablespoon of coconut oil or butter until smooth. Stir well to combine.
Tip: Heat in 30-second intervals, stirring between each to prevent burning.
2. Create the Pumpkin Peanut Butter Filling
In a mixing bowl, combine:
- ¾ cup smooth unsweetened peanut butter
- 3 tablespoons maple syrup
- ¼ cup almond flour (or protein powder)
- ¼ teaspoon vanilla extract
- Pinch of salt
Place ¼ cup of canned pumpkin onto a paper towel and squeeze out the excess liquid. Add the pumpkin to the mixture and stir until everything is well combined and smooth.
3. Assemble the Cups
- Layer 1: Spoon a small amount of melted chocolate into the bottom of each silicone muffin cup, just enough to cover the base. Place the cups in the freezer for about 10 minutes to set.
- Layer 2: Remove the cups from the freezer and add a spoonful of the pumpkin peanut butter filling on top of the hardened chocolate layer. Smooth it out to the edges.
- Layer 3: Top the filling with another layer of the melted chocolate, ensuring it completely covers the filling.
4. Chill and Set
Place the assembled cups in the refrigerator for at least 1 hour, or until fully set. Once hardened, they're ready to enjoy!
Looking for more delicious recipes? Browse our collection of easy and gluten-free recipes.
FAQ Section
Absolutely! White chocolate pairs wonderfully with pumpkin and will give your cups a sweeter, creamier taste.
Store them in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to three months.
Yes! Use dairy-free chocolate chips and ensure your almond flour and other ingredients are certified gluten-free. Substitute honey for maple syrup if not strictly vegan.
Easy No-Bake Pumpkin Chocolate Cups
Equipment
- Mixing bowls
- Microwave-safe bowl or double boiler
- Silicone muffin cups or muffin tin
- Paper towels
Ingredients
Chocolate Layer:
- 1½ cups dark chocolate chips
- 1 tablespoon coconut oil or butter optional, for smoother chocolate
Pumpkin Peanut Butter Filling:
- ¾ cup smooth unsweetened peanut butter
- 3 tablespoons maple syrup
- ¼ cup almond flour protein powder can be used as a replacement
- ¼ teaspoon vanilla extract
- Pinch of salt
- ¼ cup canned pumpkin squeezed to remove excess liquid
Instructions
Melt the Chocolate:
- In a microwave-safe bowl, combine chocolate chips and coconut oil.
- Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
Prepare the Muffin Cups:
- Spoon about 1 tablespoon of melted chocolate into each muffin cup, covering the bottom.
- Place the cups in the freezer for 10 minutes to set.
Make the Filling:
- In a bowl, mix peanut butter, maple syrup, almond flour, vanilla extract, and salt.
- Place canned pumpkin in a paper towel and squeeze out excess liquid.
- Add the pumpkin to the mixture and stir until smooth.
Assemble the Cups:
- Remove cups from the freezer.
- Add a spoonful of pumpkin peanut butter filling over the chocolate layer, smoothing it out.
- Top with another tablespoon of melted chocolate, covering the filling completely.
Chill:
- Refrigerate the cups for at least 1 hour or until fully set.
Enjoy:
- Once set, remove the cups from the molds and enjoy!
Notes
Chocolate Variety: Feel free to use milk or semi-sweet chocolate based on your preference.
Add Toppings: Sprinkle sea salt or chopped nuts on top before the chocolate sets for extra flavor and texture.
