Edit:
There is now a pumpkin board on the Chocolate Covered Katie Pinterest Page!
Some things in life are obvious.
Chocolate goes well with peanut butter? Obvious. Chocolate goes well with pumpkin? Obvious. Chocolate goes well with pretty much anything?
Obviously obvious.
So what happens when you combine all three—pumpkin, chocolate, and peanut butter—together into one Halloween-themed Reeses cup?
The answer should be obvious.
If it isn’t, hopefully all of these pictures can help to clarify.
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Pumpkin Pie Peanut Butter Cups
- 1/4 cup plus 1 tbsp cocoa powder (25g)
- 2 tbsp maple syrup, agave, or honey OR vanilla stevia drops to taste
- 1/4 cup liquid virgin coconut oil (Or omit these first three ingredients and simply melt 1/2 cup chocolate chips instead.) (50g)
- 2 tbsp pumpkin puree or sweet potato (30g)
- 2 tbsp peanut butter (You might be able to sub 2 more tbsp pumpkin for a lower-fat version, but I haven’t tried it. Feel free to sub another nut butter in place of the peanut butter.) (30g)
- 1/8 tsp cinnamon, and optional pinch pumpkin pie spice
Stir first three ingredients together until it makes a sauce. (If using the stevia version, you might want to add a little extra oil for a thinner consistency) Fill just the very bottoms of cupcake liners, mini cupcake liners, or candy molds with chocolate, reserving the rest. Then freeze 8-10 minutes. Meanwhile, combine all other ingredients and stir to form a paste. (If you use refrigerated peanut butter, it’s best to heat the nut butter a bit first, so it’ll mix more easily.) Take liners from freezer and top each with filling (1 teaspoon in each of ten, if using mini cupcake liners). Cover with more chocolate, and freeze until solid. (You won’t use all the chocolate, but I’m sure you can find yummy ways to use the extra…) Unless you’ve used the non-coconut version, it’s best to keep these in the freezer.
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And I obviously have a tiny obsession with homemade Reeses peanut butter cups…
    
    
Mounds Bar Reeses                       Cake Batter Reeses                     Chocolate Monkey Bites
Obviously.
What’s your favorite Halloween candy?
Hey Katie,
If I’m using regular cupcake liners how many will this make…10? Thank you!! Making them for our Halloween party tomorrow!
In the end these ended up tasting pretty darn good, but I have a few things to say about this recipe.
1. The nutrition facts are incorrect. When I plugged in all the ingredients into myfitnesspal it came out to be 71 calories, 6.7 g fat, 3.8 g carbs, whereas the nutritional values posted with recipe says they are 45 calories with 4.3g fat and 1.7 g carbs. I used peanut butter and coconut oil (which was said to be calculated in the nutrition postedwith this recipe) and light maple syrup. Although, my concern is less in the sugar/carb category and more about the difference in fat. My calculations are based on using the recipe for 10 peanut butter cups.
2. She said that she had leftover chocolate but I BARELY had enough. I measured everything with my foodscale so it was very accurate. Also, I used normal sized cupcake liners as my mold and I made 10 peanut butter cups. Also, there was not enough peanut butter pumpkin mixture to use one teaspoon per candy. I started with my measuring teaspoon and make level measurements, but the last 4 I made ended up being roughly 1/2 tsp each because I did not have enough.
Final note- with just the recipe how it is these are not very sweet. The peanut butter inside makes it pretty good, but the chocolate alone is very bitter so that makes it taste less chocolate candy-like
My son made these for me because I’m a peanut butter junkie. They are quite yummy! I like eating them frozen. They aren’t as sweet as traditional peanut butter cups but that’s fine by me. Also, the coconut oil provides a light coconut flavor which I love.
I want write for copy RECIPES REESE*S PUMPKIN PEANUT BUTTER CUPS please good candy MY ADDRESS DOROTHYHERMAN2015 EVANS RD LOT A FRANKLINTON NC 27525