Indulgent White Chocolate Pumpkin Butter Cups – melted white chocolate chips filled with a mix of pumpkin puree and almond butter. An easy homemade fall dessert that’s so much better than Reese’s!
Jump to Recipe
To be honest, I was not expecting these to be that good; I only tried them out for pretty pictures.
But man were they good!?
The nutty, spiced pumpkin and creamy, milky white chocolate was just such a good combination!
What I’m really bummed about right now is the fact that I burned half my white chocolate while melting it in the microwave. Turns out it’s a lot more sensitive to heat than milk or dark.
So I basically ended up with crunchy white chocolate “crisps”.
No complaints though. I ate all of that too haha.
Ingredients for White Chocolate Pumpkin Butter Cups
These pumpkin white chocolate cups require just 5 ingredients you probably already have in your fall dessert pantry, so this the perfect recipe for a quick and easy Thanksgiving treat!
- White Chocolate Chips or a chopped bar. I recommend Lily’s stevia sweetened chocolate to keep these chocolate nut butter cups sugar free.
Be sure to use dairy free chocolate for a Vegan and Paleo version. - Pumpkin Puree (not pumpkin pie filling). The canned version works perfectly well!
- Creamy Almond Butter or Cashew Butter. This not makes Paleo almond butter cups or cashew butter cups, but also brings out the pumpkin flavor.
- Peanut Butter pumpkin cups would be too strong in the PB flavor.
- Maple Syrup – I would recommend a stevia sweetened or monk fruit sweetened one for a sugar free recipe.
- Pumpkin Pie Spice
These chocolate pumpkin nut butter cups have no oil and no butter, which just makes them a low calorie option compared to the regular recipes.
How to Melt White Chocolate Chips in the Microwave
I wish I’d known this before, but melting white chocolate is not the same as melting milk or dark chocolate.
White chocolate has a lower melting point – i.e. it burns more easily – than milk or dark chocolate, so you really need to watch it while burning.
The preferred option for doing this is using the whole fancy double boiler method, but I just go for the microwave option because it’s a lot quicker.
- Reduce the microwave power to 50%. This is actually important here so the chocolate does not burn.
If you don’t have that opinion, you can still try to use the microwave, but use 20 second intervals, and stir it often. - Place the white chocolate chips or chopped up white chocolate bar in a microwave safe bowl.
Do not cover it. - Microwave at 30 second intervals for about a minute (or until the chocolate is melted), stirring after each interval. This ensures that the chocolate melts with its own heat too and does not burn too soon.
How to make Healthy Pumpkin White Chocolate Reese’s Cups
These homemade Reese’s peanut butter cups with pumpkin are a no bake and no cook recipe;
- Melt half the white chocolate according to the instructions above.
- Line a muffin pan or mini muffin pan with mini cupcake liners.
- Pour about half a tablespoon of melted chocolate in the cupcake liners.
- Swirl the pan around a bit so the chocolate spreads and the top gets smooth.
- Place the pan in the freezer for about 5 minutes.
- In a bowl, mix together the almond butter, pumpkin puree, maple syrup and pumpkin pie spice.
- Spoon out about ⅓ – ½ teaspoon of pumpkin-almond mix onto the middle of chocolate cups.
- Melt the remaining chocolate and pour it on top of the mix. Swirl it around again to even out,
- Place the pan in the freezer for another few minutes to harden.
How to store White Chocolate Pumpkin Pie Cups
These pumpkin almond butter cups can be kept on the countertop since they’re made with real chocolate that would be solid at room temperature.
Place them in an airtight container and they keep for about 3-4 days.
You can also place them in the fridge and they would be good for 1-2 weeks (assuming they last that long).
These white chocolate cups with pumpkin filling are freezer friendly too! Place them in an airtight sealed container and they should be good for 2-3 months. Be sure to let them thaw on the counter before eating!
Alternate ingredients for Healthy Keto White Chocolate Pumpkin Cups
I made these chocolate pumpkin desserts with white chocolate chips and almond butter, but you can easily substitute in milk or dark chocolate too to make homemade Reeses pumpkin cups!
Here’s how to go about it, and also some other healthy ingredient swaps.
- Use milk or dark chocolate chips instead of the white chocolate. The melting part will be a lot easier here though, and you don’t necessarily need to to reduce the microwave temperature.
Be sure to use the stevia sweetened version for a sugar free and keto friendly recipe. - Replace almond butter with peanut butter to make pumpkin peanut butter cups! You won’t have them Paleo anymore though.
- Honey in place of Maple Syrup would also work well, but they won’t be Vegan anymore
More No Bake Desserts and Treats to try:
- Banana Bread Freezer Protein Balls
- Tripe Peanut Butter Protein Truffles
- No-Bake Crunchy Chocolate Peanut Butter Cheerio Bars
- Perfect Post-Workout Chocolate Protein Balls
- The Softest Low-Fat No-bake Peanut Butter Protein Cookies
- Chickpea Cookie Dough Protein Bars
White Chocolate Pumpkin Butter Cups
Ingredients
- ⅓ + ⅔ cup White Chocolate Chips, Sugar free preferred, about 224g
- 3 tablespoon Almond Butter or Cashew Butter
- 2 tablespoon Pumpkin Puree, about 32g, not Pumpkin Pie filling
- 1 teaspoon Maple Syrup, Sugar free preferred
- ½ teaspoon Pumpkin Pie Spice
Instructions
- Line a muffin tin (or mini muffin tin) with mini cupcake liners.
- Place ⅓ cup chocolate chips in a bowl and microwave – at 50% power at 30 second intervals, stirring – for about 1½ minutes until it’s completely melted.
- Divide melted chocolate among liners (about ½ tablespoon worth), shake pan slightly to even out, and place in freezer for about 5 minutes to harden.
- Mix almond butter, pumpkin puree, maple syrup and pumpkin pie spice in a bowl.
- Remove pan from freezer, spoon out about ⅓ – ½ teaspoon of pumpkin-almond mix onto the middle of chocolate cups.
- Melt remaining ⅔ cup chocolate chips in microwave – stirring at 30 second intervals again.
- Pour chocolate into cups – dividing equally. Shake or swirl pan around to spread, and place in freezer for another 2 minutes to harden.
Notes
- Room Temperature: 4-5 days in an airtight container.
- Fridge: 3-4 weeks in an airtight container.
- Freezer: 2 months in a freezer-safe resealable zipper bag or airtight container.
- Lily’s White Chocolate Baking Chips
- Servings: 12 cups | Serving size: 1
- Calories: 61kcal
- Fat: 2g | Saturated fat: 1g
- Carbohydrates: 8.5g | Fiber: 2.8g | Sugar: 0g
- Protein: 4g
Leave a Reply