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!
Ingredients
⅓ + ⅔cupWhite Chocolate Chips, Sugar free preferred, about 224g
3TbspAlmond Butter or Cashew Butter
2TbspPumpkin Puree, about 32g, not Pumpkin Pie filling
1tspMaple Syrup, Sugar free preferred
½tspPumpkin 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 Tbsp 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
Storage:
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.