These chocolate candies are filled with the most delicious pumpkin butter!
There are candies EVERYWHERE you look.
It’s almost Halloween and grocery stores are acting like candy pushers. I mean, seriously – do we need an entire aisle dedicated to the stuff? Now, if this candy were healthy… maybe I’d have less of an issue 😉 But unfortunately, all of the shelves are filled with cruddy little candies filled with um, crud.
Once upon a time, I used to love those cruddy little candies. Snickers. Mounds. AND… Reese’s.
In fact. This is a picture of me from maybe 4 years ago, standing between a giant Reeses and Hershey’s bar. This was from a morning live shot at Hershey’s Park back when I was a news reporter. I left the job that day with bags of candies. I ate those candies all by myself – and I mean that literally, in the literal sense, not in the millennial “literal” sense, if you know what I mean. Oh, how times have changed.
Even though I’m no longer besties with my candy buddies, that doesn’t mean the end of my love affair with chocolate.
Enter… pumpkin butter cups:
These little pumpkin butta confections are made with a few simple ingredients.
For the exterior chocolate layer, I used a 10 ounce bag of Enjoy Life chocolate chips, but you can use the chocolate of your choice. If you use chocolate bars, just chop ’em up. I added some coconut oil, for a little health boost and also to make the chocolate nice and smooth. Then, I spiced it up with pumpkin pie spice and freshly grated nutmeg.
Now onto the center. It is divine.
I used sunbutter aka sunflower seed butter in these but you can use the nut or seed butter of your choice. I mixed in some pumpkin puree, raw honey and a couple spices. It’s amazing. If you have any left over, which you will, then spread it on a muffin. Or be like me, and eat it with a spoon. Even if you decide not to make these pumpkin cups, make this spread!
But of course you’re going to make the chocolate pumpkin butter cups, right? Right. That’s why we’re friends.Print
- 1 (10 ounce) bag chocolate chips
- 1 tablespoon coconut oil
- ¼ teaspoon pumpkin pie spice
- Pinch of freshly grated nutmeg
- Combine all of the filling ingredients in a bowl and mix well. Set aside in the fridge to slightly solidify.
- Melt the chocolate chips using the double boiler method (or in intervals in the microwave).
- Once melted, add the spices and mix well.
- Pour the melted chocolate so that it fills the pumpkin mold (or mold of choice) halfway.
- Add 1 teaspoon of the filling into the mold, then fill the rest of the mold with chocolate.
- Continue until the chocolate is done.
- Sprinkle with sea salt if desired, then place in the fridge for 1-2 hours, or until solid.