Pumpkin Nut Butter Cups


These Pumpkin Nut Butter Cups are the second pumpkin and chocolate combo recipe  I have made this year…so far!

You may have seen my Pumpkin Ice Cream and Brownie Parfait recipe that I recently posted and this is just a different version of the addictive combination.

They are like my Healthy Peanut Butter Cup recipe, but instead are filled with a creamy, sweet pumpkin center using homemade almond butter instead of peanut butter and then covered in chocolate.

And not just regular melted chocolate chips (which you could also use), but with homemade chocolate that only uses three healthy ingredients.




5 Fast Facts About Pumpkin:

  • high in beta-carotene
  • full of iron, zinc and vitamin C
  • rich in anti-oxidants
  • 246% RDA of vitamin C
  • good source of B complex vitamins

5 Fast Facts About Almonds (Almond Butter):

  • helps to regulate cholesterol and blood pressure
  • energy booster
  • loaded with calcium and fiber
  • 1/4 cup contains 8 grams of vegan protein
  • high in anti-oxidants

5 Fast Facts About Maple Syrup:

  • contains manganese and zinc
  • super high in anti-oxidants
  • helps with inflammation
  • 1/4 cups contains more calcium than the same amount of milk
  • 1/4 cup contains more potassium than a banana

5 Fast Facts About Coconut Oil:

  • super high in lauric acid
  • rich in antioxidants
  • contains natural microbial and anti-bacterial agents
  • helps to improve metabolism
  • improves cholesterol levels

5 Fast Facts About Raw Cacao:

  • contains over 300 compounds including protein, calcium, copper, zinc and iron
  • super high in anti-oxidants
  • promotes cardiovascular health
  • contains essential fats
  • can help to decrease blood pressure




Where to Buy:  If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door, and you’ll be supporting The Healthy Family and Home website at the same time!



Tip #1:  If you would like to see a more detailed step by step of how to make them, just go to my Healthy Peanut Butter Cup recipe and follow the same steps.

Tip #2:  This would be a great recipe to use with homemade almond butter!

Tip #3:  I didn’t want mine to be too sweet, so I only used 2 tablespoons of maple syrup, but just taste it after you mix it up and if you’d like it a little sweeter, just add another tablespoon of maple syrup.  Same thing with the chocolate topping.

Tip #4:  The pumpkin center may be a little softer than the peanut butter center with the Healthy Peanut Butter Cups recipe.  The chocolate will get a little harder than the center, but just make sure you eat them or serve them straight from the freezer so they will be as hard as possible.  If you leave them out at room temperature, not only will the center become softer, but the chocolate will too and you will have a big mess.

Tip #5:  This recipe will make (9) regular size muffin cup treats.


Pumpkin Nut Butter Cups (Raw, Vegan, Gluten-Free, Grain-Free, Dairy-Free, Paleo-Friendly, No-Bake, No Refined Sugars)

www.thehealthyfamilyandhome.com The Healthy Family and Home


For the pumpkin filling

  • 1/2 cup organic pumpkin puree
  • 1/2 cup homemade almond butter
  • 2 tablespoons organic maple syrup
  • 4 tablespoons organic coconut oil
  • 1/4 teaspoon organic ground nutmeg
  • 1/4 teaspoon organic ground ginger
  • 1 teaspoon organic ground cinnamon
  • 1/8 teaspoon organic ground cloves
  • 2 teaspoons organic vanilla extract

For the chocolate topping

  • 1 cup organic raw cacao powder
  • 4 tablespoons organic maple syrup
  • 1 cup organic coconut oil


Prepare the pumpkin filling
Step 1 Put all ingredients for the pumpkin filling in a medium sized bowl and mix until well combined and creamy.

Set aside.
Prepare the chocolate topping
Step 2 Put all ingredients for the chocolate topping in a small bowl and mix until well combined and smooth.
Step 3 Fill 1/3 muffin cup with the chocolate topping (approximately 1 tablespoon).

Put in the freezer for approximately 10 - 15 minutes or until hardened then remove from freezer.

Fill another 1/3 of the muffin cup with a layer of the pumpkin filling (approximately 1 tablespoon). Use your fingers to press down the filling (like when making a pie crust) making sure it's flat and touching all sides of the muffin cups so the top layer of chocolate doesn't drizzle down the sides.

Fill the last 1/3 of the muffin cup with another layer of chocolate topping (approximately 1 tablespoon).

Put back in the freezer for approximately 1 - 2 hours or until the pumpkin center is hard and firm.

Store in freezer until you are ready to serve because they will become soft and lose their shape if left out at room temperature.



Raw Organic Kosher Gluten-Free Vegan Superfoods


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    • Karielyn says

      Hi Tijya! Yay! I’m glad you will give them a try.

      I don’t know if you’d printed the recipe yet, but I just made a correction for the amount of pumpkin to use. It should be 1 CUP of pumpkin, not 1 CAN.

      Thanks and I hope you enjoy them 😉

    • Karielyn says

      Hi Meg! I’m ~so~ glad you asked that question because I went back and looked at my notes and it should be 1 CUP of pumpkin, not 1 can. I used a 15 ounce can so mine was a tad bit more than 1/2 the can, but just measure it out as 1 cup.

      I have corrected the recipe but you saved me big time…thanks 😉

  1. Teneko says

    I recently found your site and have been enjoying a variant on your creamy jalapeno dressing. Looked for some pumpkin desserts and found these.
    I just made them and have a couple observations.
    First, I think my muffin cups are smaller than yours. I made a dozen, and had a bunch of pumpkin filling left over.
    Second, I think the chocolate top part would have worked better if I warmed up the sauce just until melty. The chocolate solidified almost immediately when I started trying to spread it on top of my cold pumpkin cups, and I ended up with odd-shaped chocolate lumps on top instead of the smooth chocolate in your pictures. Maybe it’s the coconut oil I’m using, or maybe it’s the technique. :( I haven’t really used coconut oil much, but had some on hand for cooking “paleo pancakes” for my sweetie.
    Ah Well. They look terrible, but taste great!

    Substitution side note: I used light agave syrup for my sweetener, 1:1 ratio. Seemed to work a treat.
    I also ended up using 1 1/2 teaspoons of pumpkin pie spice + 1/8 teaspoon of cloves.

    • Karielyn says

      Hi Teneko! Thanks so much for trying them out and for sharing your observations.

      I had edited the recipe on November 10 and doubled the amount of chocolate topping ingredients because the recipe was making more pumpkin filling. If you pulled the recipe prior to November 10, that would be the reason you had extra pumpkin. But…if you pulled the recipe after November 10 and used the updated/doubled chocolate topping ingredients, please let me know. That would mean there is still some adjusting that is necessary.

      I’m glad you pointed out the fact that the chocolate topping freezes immediately when you put it on the frozen pumpkin filling. It’s because it solidifies as soon as it hits the cold pumpkin filling. I will update/edit the recipe to reflect that. You didn’t do anything wrong here, I just failed to mention that part in the instructions.

      I’m also glad to see you adjusted the sweetener and pumpkin spices to your preference…everyone’s tastes are a little different so that’s great you made the adjustments so you would enjoy them more.

      Thanks again for taking the time to leave feedback, I really appreciate it 😉

  2. Teneko says

    Hello there!
    I used the 1 cup each cocoa / fat chocolate topping, so it looks like that’s the post Nov 10th version.
    After looking over your cups (both the original peanut butter and these pumpkin ones) vs. my results, I’m now almost sure that the issue is with the cup size. I loves me some good chocolate, but I ended up with basically thick chocolate “cookies” with pumpkin filling squishing out as soon as I took a bite. I think the ratio would have been fine if I’d used about 1/2 tablespoon of chocolate for the base and spread them out over 18-24 muffin cups instead, and execution would have worked better if the coconut oil was melted to mix in.
    Those silicone cups you use are ever so cute! I’ll have to get some. It’ll be better than the horrid foil muffin tins I picked up in a hurry at the store.

    Spice and sweetener substitutions were necessary because of what I had on hand, basically. I had no idea maple syrup would go bad. Eww.


    • Karielyn says

      Hi Teneko! Thanks a bunch for updating me. Yes, those silicone cups are really handy and I like that they are reusable. They are fairly inexpensive too (about $8.00 or so for a set).

      After making the pumpkin ones again (after I revised the recipe), I realized that they need to stay in the freezer much longer than I had originally listed for the pumpkin center to freeze completely.

      The first couple of times I made them, the center was soft like you described, but I just couldn’t wait any longer to take them out and eat them and they were fine to me.

      But the last time I made them, I left them in for much longer and the centers got hard/solid so they just need to be left in longer.

      After a little tweeking, I think they will be perfect.

      Thanks again 😉

    • Karielyn says

      Hi there Kerry! I haven’t tried this before but I bet sunbutter (sunflower seed butter) would be really good and that would work if you can have seeds (and like sunbutter).

      Thanks for your question and I hope that will work out 😉

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