Chocolate Pumpkin Spice Cups

Chocolate Pumpkin Spice Cups

Ok pretty much everyone agrees that fall is the best season for baking! Think of these as Reese’s, without peanuts and with a fluffy & moist pumpkin pie filling. @skys_roots made her cups using cupcake molds, but silicone mini cupcake molds would work even better. 


Chocolate Layer –

  • 1 cup melted chocolate of choice (I recommend using a double broiler set-up for melting.

    Pumpkin Spice Filling –
  • 1/4 cup leftover nut pulp 
  • 1 tablespoon coconut butter, softened (or coconut oil melted would work too)
  • 1 tablespoon maple syrup* or sweetener of choice
  • 2 tablespoons pumpkin puree
  • dash of salt
  • 2 tsp pumpkin pie spice (essential)


  1. Melt your chocolate of choice or make your own chocolate by melting the coconut oil, then adding cacao powder and maple syrup.
  2. Line muffin tin or mini muffin pan with cupcake liners.
  3. Pour about 1/4 inch thick layer of chocolate into 6-8 liners. As reference, I used about 1/2 cup of the melted chocolate.
  4. Transfer to the freezer for about 5 mins (until hardened).
  5. While the bottom chocolate layer sets, mix together the pumpkin spice filling ingredients in a small bowl until well combined.
  6. Remove bottom chocolate layer from freezer and top each with about 1 tablespoon of pumpkin spice filling.
  7. Pour remaining melted chocolate mixture on top until pumpkin spice filling is covered.

Recipe and image contributed by  @skys_roots.

  1. Transfer to freezer and let sit for another 5-10 mins (until hardened).
  2. Enjoy! I cut each cup into fourths, as they are very rich and are easier to eat this way. Store in the freezer or in the refrigerator for 3-4 days.
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