White Chocolate and Pumpkin Cups (Video)
These white chocolate and pumpkin cups are so delicious. If you like pumpkin, you are going to love them. They are easy to prepare and don’t require any cooking. You will need only five ingredients and 20 minutes of your time to make them. The hardest thing in this recipe is to have the patience to wait for the chocolate to set in the fridge. But I’m telling you that the waiting is not that long, and it is totally worth it.
Why should you make this recipe?
I’m warning you, these white chocolate and pumpkin cups are so addictive. It is hard to stop with just one. The good news is that you won’t feel terrible even if you have too many of them. Unlike store-bought chocolate cups the ones you prepare at home have way less sugar. For this recipe I used chocolate chips from Choc Zero. Instead of refined sugar they sweeten their chocolate with monk fruit. Even if you don’t use this type of chocolate the filling of these white chocolate cups is sweetened only with maple syrup. This sweetener doesn’t cause rapid insulin production like refined sugar does.
Also, unlike store-bought chocolates there are no questionable ingredients in this recipe. No preservatives, trans fats, emulgators, and artificial flavors. These white chocolate and pumpkin cups contain valuable nutrients. There are vitamins, antioxidants and fiber in the pumpkin and the almond butter. The pumpkin seeds are high in zinc and magnesium, which are essential for heart health.
Use almond butter without added sugar. A good quality almond butter contains only almonds and salt.
The canned pumpkin pure should contain only pumpkin. You can store the leftover pumpkin pure in a jar with a lid in the fridge to extend its life. You can use it to make these pumpkin walnut energy balls.
I create a water bath to melt the chocolate. This means that I put a pot of simmering water underneath the bowl with the chocolate and I stir until it is melted. You have to be very careful not allowing the water to boil, because it will ruin the chocolate.
You can also melt the chocolate in the microwave. I put it in a bowl and heat it for 30 seconds on high. I stir it occasionally (every 15 seconds) so it doesn’t burn.
Depending on the size of your mini muffin cups you can end up with different number of chocolate cups. I ended up with 14 cups.
Store the cups in the refrigerator for 4-5 days.
This blog post is not sponsored. I love the products of Choc Zero and I use them all the time in my baking. The link will give you $15 off your first purchase and $15 off any of my furniture purchases.
White Chocolate and Pumpkin Cups
- 10 oz white chocolate chips
- ¼ cup pumpkin purée
- 2 Tbsp almond butter
- 2 Tbsp maple syrup
- 1 tsp pumpkin pie spice
- raw pumpkin seeds for decoration optional
- Arrange 14 paper or silicone mini muffin cups on a flat tray.
- Melt half of the chocolate chips (5 oz). You can use the microwave or a water bath to do that. See helpful tips in blog post.
- Spoon a little bit of the melted chocolate and spread it on the bottom and the sides of each silicone or paper cup. Then refrigerate until chocolate hardens (10 min).
- Meanwhile prepare the filling by combining the pumpkin purée, almond butter, maple syrup and pumpkin spice.
- After the chocolate is set spoon some of the pumpkin mixture in each mini muffin cup and melt the rest of the chocolate.
- Cover the pumpkin mixture in each cup with melted chocolate until it is no longer visible.
- Decorate with raw pumpkin seed and chocolate chips (optional). Refrigerate for at least 10 minutes before serving.
- Store in the refrigerator for 4-5 days.