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Dairy Free Chocolate Pumpkin Butter Cups

These Dairy Free Chocolate Pumpkin Butter Cups are a creamy, indulgent treat blending pumpkin, almond butter, and dairy-free chocolate. Perfect for sharing or a cozy night in!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Chocolate Layer
  • 1 cup dairy free chocolate chips Use any dairy-free chocolate chips.
Pumpkin Filling
  • 1 cup pumpkin puree Canned or homemade pumpkin puree.
  • 1/2 cup almond butter Can substitute with other nut or seed butters.
  • 1/4 cup maple syrup Optional for added sweetness.
  • 1 teaspoon vanilla extract Pure vanilla extract is preferred.
  • 1/2 teaspoon pumpkin spice Adjust to taste.
  • 1 pinch salt A pinch of salt enhances flavor.

Method
 

Preparation
  1. Prepare your molds: Grab a muffin tin and line it with muffin liners.
  2. Melt the chocolate: In a microwave-safe bowl, melt the dairy-free chocolate chips in 30-second intervals, stirring in between until fully melted and smooth.
  3. Layer the chocolate: Spoon about a tablespoon of the melted chocolate into each muffin liner, ensuring the bottom is fully covered. Use the back of a spoon to spread it around the edges slightly. Place in the freezer for about 10 minutes to set.
  4. Make the pumpkin filling: While the chocolate sets, mix together the pumpkin puree, almond butter, maple syrup (if using), vanilla extract, pumpkin spice, and a pinch of salt in a bowl until smooth and well combined.
  5. Fill and top with chocolate: Once the chocolate layer is firm, spoon in the pumpkin mixture, filling each cup nearly to the top. Pour the remaining melted chocolate over the pumpkin filling, ensuring it's fully sealed.
  6. Chill: Return the muffin tin to the freezer for at least 30 minutes or until completely set.
  7. Enjoy: Once set, remove the cups from the muffin liners and enjoy your creamy, decadent treat!

Notes

For best results, use short bursts of heat when melting chocolate to avoid seizing. Allow the cups to chill thoroughly to develop flavor and texture. Store in an airtight container in the refrigerator for up to a week or freeze for up to two months.