Healthy Pumpkin Peanut Butter Cups (Edit recipe)

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These pumpkin peanut butter cups are a fall-flavored twist on the classic Reese's peanut butter cups. They consist of a gooey peanut butter and pumpkin filling that's encased in dark chocolate and topped with flaked sea salt.

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	31
Fat:	2 g
Carbohydrates:	2 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	71 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

Serves: 12

Ingredients

6 oz Dark Chocolate
0.25 cup Peanut Butter
2 Tbsp Pumpkin Purée
2 tsp Pure Maple Syrup
0.5 tsp Pure Vanilla Extract
0.25 tsp Pumpkin Pie Spice
0.125 tsp Redmond Real Salt, (omit if peanut butter is salted)
1 pinch Maldon Sea Salt Flakes, (optional topping)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place chocolate in a small saucepan. Melt on the stovetop over low heat, stirring frequently.
Scoop 1 teaspoon melted chocolate into mini cupcake liners or silicone cupcake molds. Be sure the entire base is coated. Place in freezer for 5-10 minutes to set.
Make filling by combining peanut butter, pumpkin, maple syrup, vanilla, pumpkin pie spice and salt in a small mixing bowl.
Remove chocolate from freezer. Scoop out 1 teaspoon of the filling for each peanut butter cup. Place the filling over the hardened chocolate.
Pour remaining chocolate over the filling, coating the entire filling.
Optional: sprinkle with flaked sea salt.
Place in freezer for 10-20 minutes to set.
Best stored in fridge or freezer.