Paleo Pumpkin Almond Butter Cups | Once Upon A Pumpkin Tracking Pixel

Paleo Pumpkin Almond Butter Cups

Paleo Pumpkin Almond Butter Cups

These paleo pumpkin almond butter cups are absolutely the perfect things to have on hand in your freezer when it’s after dinner and the thought of what you might have on hand for dessert starts creeping into your mind. I pulled one out of my freezer right now as I sit down to write this blog post and I literally ate it before there was a word on this page!

The best thing about when they are frozen is when you pull them out they are still cold but quickly get to that melty chocolate state that complements the pumpkin and almond butter oh so well.


Made with only seven ingredients and sweetened with maple syrup, these pumpkin cups are not just reserved for the fall! I’m all about the no bake balls and desserts and especially love that I had all of the ingredients on hand for these. And can we talk about how by adding the pumpkin you are basically having a vegetables in your dessert?!

You can’t skimp on the pumpkin here because it really gives it that nice cozy fall taste that we sometimes need no matter what season it is

Watch this fun little video I made on exactly how to make them!

When making this recipe I use my homemade pumpkin spice almond butter, which I think comes out best but you can definitely use one from the store that is creamy and not crunchy. My muffin tin did not fit in my freezer, so I simply transferred them onto a plate and that worked too!

 

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Paleo Pumpkin Almond Butter Cups

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 cups
  • Category: pumpkin dessert
  • Method: no bake
  • Cuisine: paleo

Description

Pumpkin marries chocolate and almond butter in these delicious cups. They may look indulgent, but sweetened only with cocoa powder and maple syrup you can afford to have another!


Ingredients

  • First Layer (chocolate)
  • 1/3 cup almond butter
  • 2 1/2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp maple syrup
  • SECOND LAYER (pumpkin + almond butter)
  • 1/3 cup almond butter
  • 1/3 cup pumpkin puree
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • pinch of pink Himalayan sea salt

Instructions

  1. Line a muffin tin with 12 muffin liners. Spray with coconut oil cooking spray and set aside.
  2. In a medium bowl, stir all ingredients for the bottom layer (chocolate) together until smooth. Set aside.
  3. In another medium bowl, stir all ingredients for the top layer together until smooth. Set aside.
  4. Using a tablespoon, scoop a heaping 1/2 tablespoon of the chocolate layer into each muffin cup. Repeat until you have filled all of the muffin tins.
  5. Then, pick up the entire muffin tin and shake and tap until the layer is set evenly.
  6. Repeat the same thing with the pumpkin layer, plopping around 1/2 tablespoon on top of the chocolate layer. Pick up the entire muffin tin one last time and shake and tap until your cups are even.
  7. Sprinkle a pinch of pick salt over each of the cups.
  8. Place muffin tin in the freezer for about 30 minutes when you can see that they have hardened
  9. Store paleo pumpkin cups in the freezer for later!

 

 

XOXOX

MAGGIE

 

Pin these Paleo Pumpkin Almond Butter Cups!

 


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