I can’t believe how quickly this month has passed by. I’m struggling to keep up with the season because the area I live in tends to switch between Summer and Winter and forget all about Autumn. We just had a record breaking first snow and I’m loving the beauty but also…..like seriously? I really wanted more Autumn. I feel jipped. 😐
Anyway, it’s making think about Christmas season and we’re not even to Halloween yet. Don’t worry, I’ll reign in my obsessive love of Christmas for at least a few more weeks. ;P Despite it feeling like Winter here already, I’m still in the mood for pumpkin spice everything.
I was trying to decide what to make with this really cute little pumpkin mold I have and candy seemed the obvious choice. However, I didn’t want to just go with a basic Reese’s style pumpkin, I wanted spice. Chocolate and spice may not be everyone’s cup of tea, but to be honest I think it works pretty well!
Alright, a quick note about the mold. I wasn’t able to find the exact mold I used but I do know I got it from Michael’s craft store a few years ago so maybe they still have it. I did however find a very similar Pumpkin mold that would work just fine.
I hope you decide to try these. They’re a really fun treat to make for Halloween, especially if you won’t be going out this year. Let me know what you think!
Chocolate Coated Pumpkin Spice Cups (Vegan+GF)
- 2/3 cup pumpkin puree
- 1/4 cup all natural almond butter or another nut butter of choice
- 1/3 cup gluten free oat flour
- 1/4 cup powdered almond butter **see note
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 3/4 cup powdered organic sugar
- 1 cup semi-sweet dark chocolate roughly chopped
- 1 tablespoon coconut oil
For this recipe you will either need a silicon pumpkin mold or cupcake pans and paper liners or silicone cupcake molds. I prefer silicone molds. This recipe makes about 20 pumpkin cups. (*see note)
Combine almond butter, pumpkin, vanilla, pumpkin spice, and salt and mix until smooth. Add in the powdered almond butter and powdered sugar, and gently fold in until it all starts to form a dough-like mixture. Place the mixture into the fridge to chill while you melt the chocolate.
Melt chocolate and coconut oil slowly in a double boiler over low heat. Now use a spoon or pastry brush to coat the sides and bottoms of each pumpkin, cup liner, or paper, being sure to fill in any holes. Repeat with all.
Place the molds in the freezer and chill for at least 5 minutes. Once the chocolate has hardened, fill each slot full with the pumpkin mixture and press down to flatten with a spatula and smooth the top. After you've filled each cup, use the remaining chocolate to coat the tops of each cup to seal them in chocolate. Allow them to harden (you can place them in the freezer to make this fast. I recommend waiting until they are very solid and cold before trying to take them out of the molds or they'll smash), then peel off the molds or paper liners and enjoy.
Store in an airtight container. (P.S. these are so good chilled!)
*Here is the Pumpkin mold I used or you can purchase silicone cupcake liners online or you can also buy cupcake pans and paper cupcake liners.
**If you don't have powdered almond butter you can use powdered peanut butter if you don't mind a bit of peanut butter flavor.