Chocolate Pumpkin Butter Cups

Dark Chocolate Pumpkin Almond Butter Cups

  • Yield: 12 cups 1x


  • 3 cups dark chocolate chips, divided (look for dairy-free chocolate chips if vegan)
  • 1/4 cup + 2 tablespoons Maple Pumpkin Almond Butter
  • 3 teaspoons dry roasted, salted pumpkin seeds


  1. Line a cupcake tray with cupcake liners.
  2. In a small saucepan over low heat, melt 1 1/2 cups chocolate chips, stirring constantly until just smooth and creamy. Remove from heat.
  3. Cover the bottom layer of each cupcake liner with approximately 1 tablespoon of melted chocolate. Let sit in the refrigerator for 10 minutes, or until hardened.
  4. Spoon approximately 1/2 tablespoon of maple pumpkin almond butter on top of hardened chocolate. Smooth nut butter out so it forms a flat disc shape.
  5. Using the same saucepan, heat 1 1/2 cups chocolate chips over low heat until smooth and creamy, stirring constantly. Remove from heat.
  6. Cover the nut butter layer with another ~1 tablespoon melted chocolate. Smooth top chocolate layer with a spoon as necessary. Sprinkle about five pumpkin seeds on top of each cup. Let sit in the refrigerator for about 10 minutes or until hardened.
  7. Serve at room temperature and store in the refrigerator until ready to serve.


Feel free to substitute the pumpkin seeds for a sprinkle of flaked sea salt.