Do you like peanut butter cups? What about pumpkin? Well you’re going to love these chocolate pumpkin butter cups! The best part? These are vegan, dairy-free, nut-free, refined-sugar free, and sooooo delicious! How are these nut-free? With my secret baking ingredient: tahini!

If you don’t do a lot of baking with tahini, that will change after this recipe! I LOVE using tahini in my baking. In this recipe, it gives the pumpkin butter the creamiest texture and doesn’t make the cups taste nutty in the slightest. I’m not sure that peanut butter and pumpking would be the worst flavor combination, but I was trying to make pumpkin the star flavor here!

What do you need to make these chocolate pumpkin butter cups?

• Chocolate chips/chunks – we use Enjoy Life chocolate chips
• Coconut oil – we use Nutiva
• Tahini – we always get our from Farm Boy
• Pumpkin puree
• Maple syrup – 100% honesty, we always use the Kirkland brand because you just cannot beat this deal for 100% pure maple syrup
• Pumpkin pie spice – if I don’t mix up my own, I use Splendor Garden

Looking for more pumpkin recipes?

• Oatmeal pumpkin chocolate chip cookies
• Paleo chocolate pumpkin fudge
• Paleo chocolate chip pumpkin bread

Ingredients:

• Chocolate coating:
  
  • 2 cups of chocolate chips/chunks/chopped chocolate
  • 2 teaspoons of coconut oil – room temperature
• Filling
  • 1/2 cup tahini
  • 1/4 cup pumpkin puree
  • 1 1/2 tablespoons of maple syrup
  • 1 teaspoon of pumpkin pie spice

Instructions:

Step 1:

Mix together all of your filling ingredients and set in the refrigerator until ready to use.

Step 2:

Melt your chocolate and coconut oil in a microwave save bowl, stirring every 30 seconds until you have a smooth mixture.

Step 3:

Line a mini muffin pan with liners, and one at a time fill each liner up about 1/3 of the way with chocolate, using the back of your spoon to spread some of the chocolate up the sides of the liner so that the entire liner is covered in chocolate. Place the muffin pan in the freezer for 15 minutes, or until the chocolate is set.

Step 4:

Once chilled, carefully fill the chocolate coated muffin liners with the prepared filling, leaving enough space for more chocolate coating to be placed on top. Use your fingers to flatten out the filling so it is in an even layer. Once all of the liners are filled with the filling mixture, cover the filling completely with the remaining chocolate and place the muffin pan in the freezer for 15 more minutes, or until cups are completely set. Enjoy!

Notes:

1. These cups can be stored in an airtight container on your counter for up to a week. They will last longer in the refrigerator, and can also be frozen for up to 3 months.
2. Any nut or seed butter should work fine for the filling.

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