Introduction
Oh, fall. Just thinking about it brings back memories of crisp air, colorful leaves, and the irresistible scent of pumpkin spice wafting from the kitchen. And today, we’re bottling that cozy feeling into these absolutely delightful Dairy-Free Chocolate Pumpkin Butter Cups. These little bites of heaven are so incredibly easy to whip up, you’ll be amazed. Seriously, they’re faster than a pumpkin spice latte run and way more satisfying. Get ready to fall in love with your new favorite fall treat!
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes, perfect for last-minute cravings!
- Easy: No baking required! Just mixing and chilling.
- Giftable: Package them up in cute little tins for the perfect homemade gift.
- Crowd-pleasing: Even non-dairy folks and chocolate lovers will adore these!
Ingredients
Here’s what you’ll need to create these magical little cups:
- 1/2 cup Pumpkin puree: Make sure it’s plain pumpkin puree, not pumpkin pie filling, for the best flavor.
- 1/3 cup Almond butter: Creamy and dreamy, it adds a wonderful nuttiness.
- 2 tbsp Honey: For a touch of natural sweetness. Maple syrup works too!
- 1 cup Chocolate chips: Use your favorite dairy-free chocolate chips – dark or semi-sweet are fantastic.
- 2 tsp Pumpkin spice: This is where all that warm, cozy fall flavor comes from!
- 1 tbsp Coconut oil: This helps our chocolate melt smoothly and gives it a beautiful sheen.
How to Make It
Ready to get started? It’s as easy as 1-2-3 (well, 7 steps, but they’re super simple!).
- Melt Your Chocolate: Grab a heatproof bowl and place your chocolate chips and coconut oil in it. You can either melt this gently over a double boiler (a bowl set over a pot of simmering water) or pop it in the microwave in 30-second intervals, stirring in between, until it’s smooth and glossy. I always err on the side of caution with the microwave – better to stir more than to burn chocolate!
- Whip Up the Pumpkin Filling: In a separate bowl, combine the pumpkin puree, almond butter, and honey. Give it a good stir until everything is beautifully incorporated and smooth. It should look like a rich, creamy, pumpkin-y goodness.
- Start Layering: Grab some mini muffin liners – silicone ones are my favorite because they pop out so easily! Spoon about half of your melted chocolate mixture into the bottom of each liner. Just enough to create a nice base layer.
- Add the Pumpkin Goodness: Now for the star of the show! Dollop a small spoonful of your pumpkin and almond butter mixture right on top of the chocolate layer in each cup.
- Top it Off: Spoon the remaining melted chocolate mixture over the pumpkin filling, completely covering it. This creates that lovely, sealed-in treat.
- Sprinkle the Magic: Now, the final flourish! Sprinkle a pinch of pumpkin spice over the top of each cup. It not only looks pretty but adds that extra burst of fall flavor.
- Chill Out: Pop your creations into the refrigerator for about 15-20 minutes, or until they’re firm to the touch. And just like that, you’ve made your own little pieces of fall paradise!
Substitutions & Additions
Don’t be afraid to get creative! Here are a few ideas:
- Nut Butter Swap: If almond butter isn’t your favorite, try cashew butter, sunflower seed butter for a nut-free option, or even tahini for a unique twist.
- Sweetener Switch: Maple syrup is a fantastic substitute for honey, offering a slightly different depth of flavor. Agave nectar or date syrup also work.
- Extra Texture: A sprinkle of chopped nuts (pecans or walnuts are divine!) or a few mini dairy-free chocolate chips on top before chilling can add a delightful crunch.
- Spicy Kick: Add a tiny pinch of cayenne pepper to the pumpkin filling for a surprising and warming kick!
Tips for Success
A few little tricks to make your Dairy-Free Chocolate Pumpkin Butter Cups absolutely perfect:
- Don’t Overheat Chocolate: Burnt chocolate is a sad thing, my friends. Melt it slowly and stir frequently.
- Room Temp Ingredients: Make sure your pumpkin puree and almond butter are at room temperature for the smoothest filling.
- Prep Ahead: You can make these a day or two in advance and store them in the fridge. They are even better once the flavors have had a chance to meld.
- Lining Up: If you don’t have mini muffin liners, you can use a mini muffin tin and lightly grease it, but liners make cleanup a breeze!
How to Store It
These little delights are best stored in the refrigerator to keep them firm and fresh. Place them in an airtight container, and they’ll happily last for up to a week. If you’re feeling extra organized, you can even freeze them for longer storage – just let them thaw for a few minutes at room temperature before enjoying.
FAQs
Are these vegan?
Yes! As long as you use dairy-free chocolate chips and a vegan sweetener like maple syrup, these cups are completely vegan.
Can I use pumpkin pie spice instead of individual spices?
Absolutely! Our recipe calls for pumpkin spice as the ingredient, so feel free to use a pre-made blend. Just make sure it’s the right amount!
How do I know if my chocolate is fully melted?
It should be smooth, pourable, and glossy. If you still see bits of unmelted chocolate, keep stirring gently or microwave for another 15 seconds. Be patient!
No-Bake Dairy-Free Chocolate Pumpkin Butter Cups
Equipment
- Heatproof bowl
- Double boiler or microwave
- Small bowl
- mini muffin liners silicone recommended
- Refrigerator
Ingredients
Main ingredients
- 0.5 cup Pumpkin puree plain, not pumpkin pie filling
- 0.33 cup Almond butter creamy
- 2 tbsp Honey or maple syrup
- 1 cup Chocolate chips dairy-free, dark or semi-sweet
- 2 tsp Pumpkin spice
- 1 tbsp Coconut oil
Instructions
- Melt your chocolate chips and coconut oil in a heatproof bowl using a double boiler or in 30-second intervals in the microwave, stirring between each.
- In a separate bowl, combine the pumpkin puree, almond butter, and honey. Stir until smooth and incorporated.
- Spoon about half of the melted chocolate into the bottom of each mini muffin liner to create a base layer.
- Dollop a small spoonful of the pumpkin and almond butter mixture on top of the chocolate layer in each cup.
- Spoon the remaining melted chocolate over the pumpkin filling, completely covering it.
- Sprinkle a pinch of pumpkin spice over the top of each cup.
- Place the cups in the refrigerator for 15-20 minutes, or until firm.