Pumpkin Spice Almond Butter Cups
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Vegetarian or Vegan
- Pescatarian
Pumpkin season is officially here!! Pumpkin recipes and pumpkin spice-flavored things are everywhere! I love it. I’m a summer girl all the way, but I just love the flavor of pumpkin, pumpkin pie, and all pumpkin spiced things that come along with this crisp fall weather. 😍
For my first official fall-themed recipe, I knew I had to make these pumpkin spice almond butter cups. They’re like Reese’s peanut butter cups, but made with almond butter and pumpkin pie spices! Yum!! And of course, these are completely paleo, dairy free, and gluten free. For strict paleo, make sure to use a dairy-free chocolate sweetened with a natural sweetener. My favorite is the Pure7 honey-sweetened chocolate.
Good news: this recipe can also be made low carb and/or keto by using a chocolate sweetened with monk fruit, like ChocZero dark chocolate. You will also want to either omit the maple syrup in the almond butter filling or replace it with a low/no sugar sweetener like Lakanto maple syrup.
This recipe makes 24 chocolate cups using a mini muffin pan. You could try making them in a regular muffin pan instead, but I’m not sure if you will need more chocolate to cover the tops. Either way, it should make 12 large chocolate cups if you use a regular muffin pan.
WARNING: this filling is super addictive. Not kidding here. You’re going to want to eat it with a spoon. That being said, you may want to make a little extra filling just in case you’re the type of cook who likes to taste test along the way. Yes, I double the filling recipe when I make these so I can have some extra. It’s just so good!! Plus, that way you have a little extra in case you want to put more filling in each of the cups. That’s always a good option too. You just might need more chocolate to cover the tops in the end.
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Pumpkin Spice Almond Butter Cups
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Vegetarian or Vegan
- Pescatarian
Ingredients
- 350 g dairy-free chocolate chopped*
- 1/2 cup 125g almond butter
- 1.5 Tbsp pure maple syrup*
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground allspice
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 2 pinches sea salt
- *for low carb/keto options see the text above the recipe (where the pictures are)
Instructions
- Line a mini muffin pan with cupcake liners.
- Slowly melt chocolate over a double boiler (simmering water). Stir chocolate with a spatula to evenly distribute heat.
- Once the chocolate is melted, spoon about 1 tsp melted chocolate into each cup. Tap the muffin pan against the counter to help the chocolate spread evenly over the bottom of the cups.
- Turn off the heat under the double boiler.
- Place the pan in the freezer for 5 minutes to harden the chocolate.
- While the chocolate is hardening, prepare the pumpkin spice almond butter filling. Mix almond butter with remaining ingredients in a small bowl until evenly mixed. The mixture will be a little crumbly.
- Remove the muffin pan from the freezer.
- Spoon about 1/2 tsp nut butter into your hands and press into a little disc shape (as shown in the photo above). Place into one of the cups. Repeat with the remaining mixture. Press each one down with your fingers to flatten it out a bit more, if needed. Make sure to leave a little room on the sides for the next layer of melted chocolate to seal all the way around the nut butter.
- Next, spoon on about 1 tsp melted chocolate into each cup. Tapping the pan against the counter to help the chocolate spread. You may need to reheat the chocolate before this step, depending on the temperature of your kitchen.
- Place the pan in the freezer for 10-15 minutes to harden the chocolate.
- Remove the pan from the freezer and enjoy!
- They can be stored at room temperature for a few days, but I like to store them under refrigeration because it gives the chocolate a nice bite. Under refrigeration, they should be good for about a week, if they last that long!
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xx Kit
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