Pumpkin Chocolate Dessert Cups

this Recipe

What should we call these? Pumpkin Reese’s? Chocolate dessert cups stuffed with creamy pumpkin filling? All I need from now until Halloween?

Whatever you call them, they are good. A little messy to make (and sometimes to eat) but such a fun treat. We whipped these up when my nieces were visiting a few weeks ago and they loved them. There’s something so enjoyable about seeing tiny little hands get dirty in the kitchen. I LOVE it. Makes me excited for a year or two when my little Van will become my sous-chef.

These couldn’t be easier to put together. Melt a little chocolate, spread in the bottom of a well-greased muffin tin, top with pumpkin filling, more chocolate and freeze. I recommend freezing each layer as you go so they don’t melt together, but that’s purely for aesthetics.

Additionally, if you’ve got a silicone muffin tin, this is the time to break it out. I showed my metal version in these photos, but they were so much easier to slip out of the moldable silicone cups. If not, I recommend greasing the tin and putting overlapping layers of parchment paper in the bottom. These act as little straps to pull the chocolate-pumpkin treats out with.

While I hate the term ‘healthier candy option,’ (candy is meant to be unhealthy… it’s candy!), these would be a fun option to make for any upcoming Halloween gathering. They’ve got the essential items (um, chocolate) along with beta-carotene and fiber rich pumpkin. They are also naturally sweetened using maple-syrup, vegan and gluten-free.

What are your Halloween plans? As one of my favorite holidays, I’m surprised I don’t have more of a game plan for this year. I’ve been theming costumes for BL and I for over a decade now, so it’s shocking I don’t have a long-list of ideas for our family of three. Any thoughts? I blame the fact that my brain, while not quite as foggy as it was during the last few weeks of pregnancy, is still running at half-speed.

Creative friends, I’ll take any ideas that you’ve got! (Especially ideas I can put together in T-minus 5 days)

I recommend storing these in the fridge or freezer once you’ve made them. Since you are using coconut oil to stabilize both the chocolate and the filling, they will ‘melt’ if left at room temperature too long. Thankfully, these are too delicious for them to last that long.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

Pumpkin Chocolate Dessert Cups

• Author: Alex Caspero
• Prep Time: 15 minutes
• Total Time: 3 hours 15 minutes
• Yield: 12 cups 1x

Description

Pumpkin Chocolate Dessert Cups! You’ve gotta make these for Fall and Halloween. A chocolate cup base with creamy pumpkin filling, more chocolate and almonds. Vegan and Gluten-Free. 

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• Author: Alex Caspero
• Prep Time: 15 minutes
• Total Time: 3 hours 15 minutes
• Yield: 12 cups 1x

• Author: Alex Caspero
• Prep Time: 15 minutes
• Total Time: 3 hours 15 minutes
• Yield: 12 cups 1x

Scale 1x2x3x

Ingredients

Chocolate Layer 

• 2 cups chocolate chips (non-dairy for vegan version)
• 1 tablespoon coconut oil
• pinch of salt

Pumpkin Layer 

• 3/4 cup pumpkin puree
• 2–3 tablespoons maple syrup
• 1/4 cup almond butter
• 1 teaspoon pumpkin pie spice
• 2 tablespoons coconut oil, melted

Chopped almonds for garnish, optional 

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Instructions

1. Line a muffin tin with parchment paper, like shown above. I criss-cross two pieces of parchment paper and lightly spray with cooking spray. For easier removal, make these in silicone muffin cups. 
2. Place the chocolate chips and coconut oil in a microwave-safe bowl and heat, in 15-second increments, removing and stirring each time until chocolate is melted. Alternatively, you can melt the chocolate in a small double-boiler. 
3. Place half of the chocolate in the bottom of the muffin tins, enough to cover the base. Place in the fridge or freezer until hardened. 
4. While the chocolate is hardening, make the pumpkin filling. Whisk together all ingredients for the pumpkin filling, then dollop on top of the chocolate filling. For easier assembly, place the pumpkin mixture in a pastry bag and add on top of the chocolate.  Place in the fridge/freezer until hardened. 
5. Re-melt the remaining chocolate, then drizzle over the pumpkin filling. Garnish with chopped almonds, if desired, and place in the fridge or freezer one last time until hardened. 
6. To remove, pop the cups out if using a silicon muffin tins. If using the parchment paper overhang, let the cups thaw just enough to be able to pull the cups out. Enjoy, placing any leftovers in the fridge or freezer. Since these have coconut oil in them to help harden, then will “melt” if left at room temperature too long. 

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