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dark chocolate pumpkin peanut butter cups

Dark Chocolate Pumpkin Peanut Butter Cups

Anthony Seed
OMG! Seriously, if there was ever a reason to celebrate fall (and there are plenty), this recipe is right up towards the top of the list.
Your favorite treat gets a nice addition of pumpkin to reduce the amount of fat and add some beneficial nutrients into this recipe.
Feel free to double the recipe because they disappear very quickly!
5 from 1 vote
Prep Time 15 mins
Set time 20 mins
Course Dessert
Cuisine American
Servings 12 Individual Cups


  • 4 cups dark chocolate chips
  • 2 tablespoons grapeseed oil
  • cup natural peanut butter smooth or crunchy
  • cup pumpkin puree canned
  • 1 teaspoon vanilla extract pure is the best
  • 1 teaspoon cinnamon
  • pinch turmeric
  • 3 tablespoons maple syrup
  • pinch sea salt


  • Place chocolate and grapeseed oil in a bowl over a pot with boiling water. This is called a double boiler and it is the single best way to melt chocolate safely and efficiently.
  • Melt the chocolate.
  • Line a muffin tin with muffin cups.
  • Put a tablespoon of melted chocolate in the bottom of the muffin cup (spread around to ensure the bottom is fully covered with chocolate)
  • Put the muffin tin in the freezer to set.
  • Blend the remaining ingredients in a high speed blender until smooth and well mixed (taste for desired sweetness).
  • Once the chocolate is set in the muffin cups, pull out of freezer and divide the pumpkin mixture evenly over the muffin cups.
  • Put back in freezer for 5 minutes.
  • Pull muffin tin back out of the freezer and top each muffin cup with chocolate divided evenly over each one.
  • Put back in the freezer and allow to set (only takes 15 minutes) and enjoy!!
  • Store in the freezer.
Keyword chocolate, peanut butter