Pumpkin everything … it’s that time of year!

November is already flying by quickly, but fall weather is just starting here in Northern California. The leaves are finally starting to turn beautiful shades of crimson red, orange and yellow and some are just starting to fall.

Even though many people have already been enjoying pumpkin since October, we’re just getting to enjoy pumpkin now. But that’s okay, because pumpkin is delicious throughout the winter months in my opinion.

With cooler weather finally settling in, it’s time for spiced pumpkin chai tea, spiced pumpkin smoothies, pumpkin mousse pie, pumpkin muffins, gooey pumpkin pudding cake, pumpkin pie + all things pumpkin!

Now that November is here, I’m also starting to think about Thanksgiving. I don’t know about you, but I love the traditions of Thanksgiving food. For me and my family, that means my homemade gluten free stuffing, cranberry cherry sauce, roasted brussels sprouts, bone broth gravy, celery root mash and usually a roast pastured chicken {since we have a small family, a turkey is too big for us}. If you do prefer turkey you should check out this amazing Cuban Turkey recipe.

And then there’s holiday desserts! I do love traditions, but this is where I usually like to mix it up a bit. Anything from cranberry orange sorbet to traditional pie to pear + fennel crisp. I just love homemade treats!

This year I’ve decided to add some fun little Chocolate Pumpkin Butter Cups for my family to enjoy for our Thanksgiving celebration.

Think chocolate peanut butter cups, but with pumpkin + fall spices and without peanut butter.

These babies are really delicious! They come together rather quickly, they’re fun to make {especially if you have kiddos that love to help in the kitchen} + they have NO JUNK ingredients!

If you have a small family or you’re expecting lots of holiday guests, these make the perfect little snack. You can easily double the batch and they keep in the freezer, so you can make them ahead of time!

My family and I hope you enjoy these little bites of pumpkin deliciousness as much as we do. Enjoy!

Chocolate Pumpkin Butter Cups

Yield: 15 butter cups

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

These delicious seasonal treats are a crowd pleaser! Of course, you could just eat all the Chocolate Pumpkin Butter Cups yourself.

Print

Ingredients

• 2 cups allergy friendly chocolate chips, divided   
• 1 tablespoon grass-fed butter, ghee or coconut oil, divided  
• 3 tablespoons homemade pumpkin puree or organic pumpkin puree
• 1/4 cup cashew butter
• 2 tablespoons raw light colored honey
• 2 tablespoons arrowroot flour or tapioca flour
• 1 tablespoon organic maple sugar {optional - adds a nice flavor and texture}
• 1/2 teaspoon vanilla extract 
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon ground ginger 
• 1/4 teaspoon Celtic sea salt

Instructions

1. Line a baking sheet with 15 muffin wrappers. Set aside. 
2. Add pumpkin puree, cashew butter, honey, optional maple sugar, arrowroot flour, vanilla extract, cinnamon, ginger and sea salt to a high efficiency blender or food processor and pulse until fully combined. You can also mix everything in a bowl, it just takes a bit longer to combine.
3. Add pumpkin mixture to a freezer safe container and freeze for at least 30 minutes. 
4. When the pumpkin mixture is set/has chilled, prepare the melted chocolate. In a double boiler or small saucepan, add 1 cup chocolate chips and 1/2 tablespoon butter/ghee/coconut oil. Melt of medium-low heat, stirring until fully melted and combined. 
5. Using a spoon or pastry brush, gently coat the bottoms and part way up the sides of the muffin wrappers with the melted chocolate. Place tray with chocolate coated muffins wrappers in the freezer for 10 minutes to harden. 
6. Remove chocolate wrappers and pumpkin filling from freezer. Dividing evenly, spoon pumpkin filling into chocolate cups and return to the freezer while you melt the remaining 1 cup of chocolate chips and 1/2 tablespoon butter.
7. Take the tray out of the freezer and spoon the remaining melted chocolate over the pumpkin filling, making sure to fully cover the tops. Return to the freezer to set for 15 minutes.
8. Serve cold or store in the freezer for later. 

Recommended Products

• 
  Non Toxic Stainless Steel Baking Sheets
• 
  Stand Mixer
• 
  Silicone Pastry Brush

Nutrition Information:

Yield: 15 Serving Size: 1 cup
Amount Per Serving: Calories: 143Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 24mgCarbohydrates: 16gFiber: 1gSugar: 13gProtein: 2g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.