Pumpkin and chocolate is one of my favorite combos.  I love how the smooth dark chocolate stands up to the hearty pumpkin in this recipe.  I actually think I like these better than Reese’s… which is saying a lot!  This no-bake recipe really couldn’t be easier.  I enjoy these pumpkin cups straight from the freezer.  They’re especially delicious in the fall but I enjoy them all year long.


The first step is to make the melted chocolate layer.  After lining a muffin tray with paper liners, add dark chocolate and coconut oil to a microwave safe bowl.  Microwave in 30 second increments, stopping to stir in between.  Once smooth and creamy, add about 1 tablespoon of chocolate into each lined muffin liner.  This makes about 7-8 pumpkin cups, so you’ll need 7-8 muffin liners.  If there is leftover chocolate, set aside.  Once the bottom layer of chocolate has been poured, place the whole muffin tray in the freezer.

Next, make the pumpkin filling.  Combine the ingredients in a large mixing bowl.  The batter will be somewhat thick.  Once chocolate layer has frozen solid (about 15-20 minutes), take muffin tray out of the freezer.  Then spoon pumpkin filling into each muffin liner.  After, top each with remaining melted chocolate.  If need be, melt more dark chocolate chips and coconut oil together.  Next, top with sea salt if desired.  Finally, place muffin tray back in the freezer for at least 20 minutes.  Lastly, remove from freezer and enjoy!


The biggest and most important steps here are creating the melted chocolate and allowing the layers to freeze completely.  Allow the bottom layer of chocolate to freeze completely before adding the pumpkin filling.  Once the top layer of chocolate has been poured, allow to freeze completely.  This will help the pumpkin cups retain their shape.  I highly suggest leaving these in the fridge or freezer at all times.  They will become too soft and will potentially melt at room temperature.  These pumpkin cups are a fun and unique twist on the classic peanut butter cups (which I have a recipe for HERE).  They’re a fun little grab and go snack or dessert!

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Prep Time: 45 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Course: Dessert, Snack
Servings: 7-8 pumpkin cups


1/2 cup creamy almond butter
2 TBL coconut flour
1 TBL Octonuts almond protein powder
1/4 cup maple syrup
1/3 cup pumpkin purée
1 tsp pumpkin pie spice
Pinch nutmeg
1 cup dark chocolate chips
3 TBL coconut oil
Sprinkle sea salt, optional


Line a muffin tray with paper liners.

In a microwavable bowl, melt dark chocolate chips and coconut oil in 30 second increments.  Stop to stir between each 30 second increment.  Using a spoon, scoop about 1 TBL of melted chocolate into each muffin liner. There should be a little leftover chocolate; set that aside.

Set muffin tray in freezer to freeze for 15-20 minutes or until the chocolate is solid.

To make filling, combine almond butter, coconut flour, protein powder, maple syrup, pumpkin purée and spices in a bowl.  Next, stir to combine.  Batter will be thick.

Once the bottom layer of chocolate has frozen solid, remove from freezer.  Using a spoon, scoop about 1 TBL of pumpkin filling on top of chocolate layer.  Then, repeat for remaining pumpkin cups.

Then, top filling mixture with 1 TBL of melted chocolate.  If chocolate isn’t still melted or there’s not enough, add chocolate chips and coconut oil to microwave and melt in 30 second increments.

Once pumpkin cups have a top layer of chocolate, sprinkle sea salt on top if desired and return to the freezer.

Finally, freeze at least 20 minutes.

Serve!  These are best when frozen and will become melted at room temperature.