🎉 Introduction
When autumn rolls around, and the air smells like cinnamon and roasted pumpkin, there’s no better treat to make than Dairy-Free Chocolate Pumpkin Butter Cups. Imagine the best parts of a classic peanut butter cup — rich chocolate and creamy filling — combined with the warm, cozy flavors of pumpkin pie spice and almond butter.
These cups are everything you crave in one perfect bite: silky dairy-free chocolate, nutty almond butter, and creamy pumpkin puree blended with honey for natural sweetness. The flavor is layered — first the deep, smooth chocolate melts on your tongue, then comes the velvety pumpkin-almond center with that hint of spice.
What makes them even more magical is how easy they are to make. No baking, no dairy, no refined fuss — just pure, homemade goodness that tastes like fall in candy form. Perfect for Halloween, Thanksgiving treats, or just satisfying your chocolate craving in a healthier way.
Whether you’re dairy-free, vegan-leaning, or simply love homemade sweets, these Chocolate Pumpkin Butter Cups are your ticket to cozy autumn bliss.
🧰 Equipment Needed
Before you start crafting these melt-in-your-mouth treats, gather the following:
- Mixing bowls (one for chocolate, one for filling)
- Silicone muffin mold or paper muffin liners
- Microwave-safe bowl or double boiler (for melting chocolate)
- Spoon or small spatula
- Measuring cups and spoons
- Whisk or fork
- Refrigerator or freezer (for chilling the cups)
🛒 Ingredients
Here’s what you’ll need to make 12 creamy, dreamy dairy-free chocolate pumpkin cups:
Fruits & Vegetables
- ½ cup pumpkin puree (not pumpkin pie filling)
Condiments
- ⅓ cup almond butter (smooth and unsweetened works best)
- 2 tbsp honey (or maple syrup for a vegan version)
Spices & Flavorings
- 2 tsp pumpkin spice (blend of cinnamon, nutmeg, ginger, and cloves)
Chocolate & Oils
- 1 cup dairy-free chocolate chips (dark or semi-sweet)
- 1 tbsp coconut oil
👩🍳 Directions
Step 1: Melt the Chocolate
- In a microwave-safe bowl, combine the chocolate chips and coconut oil.
- Microwave in 30-second intervals, stirring after each, until smooth and fully melted. 🍫 Pro Tip: You can also melt the chocolate using a double boiler over gentle heat to prevent burning.
- Once melted, set aside about ¼ cup of chocolate for topping later.
Step 2: Make the Pumpkin Filling
- In a separate bowl, whisk together pumpkin puree, almond butter, honey, and pumpkin spice until creamy and well-blended.
- Taste and adjust sweetness or spice as desired.
Step 3: Layer the Cups
- Line your muffin tin or silicone mold with liners.
- Spoon 1 teaspoon of melted chocolate into each liner and use the back of the spoon to spread it slightly up the sides.
- Place the tray in the freezer for 5 minutes to set.
Step 4: Add the Pumpkin Filling
- Once the chocolate layer has hardened, spoon about 1 tablespoon of pumpkin-almond filling into the center of each cup.
- Flatten it gently with the back of a spoon. Leave a bit of space around the edges for the top chocolate layer.
Step 5: Seal with Chocolate
- Spoon the remaining melted chocolate over each filled cup, making sure the filling is fully covered.
- Tap the tray gently on the counter to smooth out the tops and remove air bubbles.
Step 6: Chill and Serve
- Freeze or refrigerate the cups until completely set — about 20 minutes in the freezer or 1 hour in the fridge.
- Once firm, remove from liners and store in an airtight container.
🍽️ Servings & Timing
- Servings: 12 cups
- Prep Time: 10 minutes
- Chill Time: 30–60 minutes
- Total Time: 40–70 minutes
Perfect for snacks, desserts, or Halloween candy swaps!
🧊 Storage & Reheating
Refrigeration:
- Store in an airtight container in the fridge for up to 2 weeks.
Freezing:
- Freeze for up to 2 months. Allow to thaw at room temperature for 10–15 minutes before enjoying.
Reheating:
- Not needed! But if they’re too firm, let them soften slightly at room temperature before eating.
🥄 Variations
1. Dark Chocolate Espresso Cups
Add ½ tsp of instant espresso powder to the chocolate for a bold, sophisticated twist.
2. White Chocolate Pumpkin Cups
Use melted dairy-free white chocolate chips for a sweet and creamy contrast.
3. Maple Cinnamon Cups
Replace honey with maple syrup and add a sprinkle of cinnamon on top for extra fall flavor.
4. Nut-Free Version
Use sunflower seed butter or tahini instead of almond butter.
5. Crunchy Layer Cups
Add crushed rice cereal or granola between chocolate layers for a fun texture.
6. Spicy Cacao Cups
Mix in a pinch of cayenne pepper or chili powder for a daring chocolate kick.
7. Festive Toppings
Before the chocolate sets, sprinkle tops with sea salt, pumpkin seeds, or cacao nibs.
❓ 10 FAQs
1. Can I use peanut butter instead of almond butter?
Absolutely! Peanut butter works just as well — it’ll just have a slightly stronger flavor.
2. What kind of chocolate chips should I use?
Use dairy-free dark or semi-sweet chocolate chips — brands like Enjoy Life or Hu work beautifully.
3. How can I make these fully vegan?
Simply replace honey with maple syrup or agave nectar.
4. My chocolate hardened before layering — what should I do?
Just reheat it gently in the microwave for 10–15 seconds to soften it again.
5. Can I make these without coconut oil?
Yes, but coconut oil helps the chocolate set with a smooth, glossy finish. You can use a teaspoon of neutral oil instead.
6. Can I use pumpkin pie filling?
No — pumpkin pie filling already has sugar and spices added, which can make the mixture too sweet.
7. Do I have to use muffin liners?
They make it easier to remove the cups, but you can use silicone molds for easy release without liners.
8. Can I double the recipe?
Definitely! Just melt chocolate in batches so it stays workable.
9. What’s the texture like?
The outside is firm chocolate, and the inside is creamy, nutty, and pumpkin-spiced — soft and smooth perfection!
10. Can I store them at room temperature?
They’re best stored chilled to keep their shape, especially in warm weather.
🏁 Conclusion
These Dairy-Free Chocolate Pumpkin Butter Cups are the ultimate guilt-free indulgence — creamy, chocolatey, and filled with cozy autumn flavor. They combine the richness of chocolate, the heartiness of almond butter, and the sweetness of pumpkin and honey into a perfectly balanced bite.
Each cup feels like a miniature dessert — indulgent yet nourishing, festive yet simple. The pumpkin spice gives them that unmistakable fall charm, making them perfect for Halloween treats, Thanksgiving dessert tables, or a homemade gift for friends.
Even better, they’re no-bake, dairy-free, and easy to make in under an hour. Whether you’re vegan, dairy-sensitive, or simply love seasonal sweets, these cups are the definition of “healthy meets heavenly.”
So grab your whisk, melt some chocolate, and prepare to taste pure autumn bliss — one bite of these butter cups, and you’ll be spellbound.
Dairy-Free Chocolate Pumpkin Butter Cups | A Cozy, Guilt-Free Fall Treat
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Method
- In a microwave-safe bowl, combine the chocolate chips and coconut oil.
- Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
- Once melted, set aside about ¼ cup of chocolate for topping later.
- In a separate bowl, whisk together pumpkin puree, almond butter, honey, and pumpkin spice until creamy and well-blended.
- Taste and adjust sweetness or spice as desired.
- Line your muffin tin or silicone mold with liners.
- Spoon 1 teaspoon of melted chocolate into each liner and use the back of the spoon to spread it slightly up the sides.
- Place the tray in the freezer for 5 minutes to set.
- Once the chocolate layer has hardened, spoon about 1 tablespoon of pumpkin-almond filling into the center of each cup.
- Flatten it gently with the back of a spoon. Leave a bit of space around the edges for the top chocolate layer.
- Spoon the remaining melted chocolate over each filled cup, making sure the filling is fully covered.
- Tap the tray gently on the counter to smooth out the tops and remove air bubbles.
- Freeze or refrigerate the cups until completely set — about 20 minutes in the freezer or 1 hour in the fridge.
- Once firm, remove from liners and store in an airtight container.
Notes
Refrigeration: Store in an airtight container in the fridge for up to 2 weeks. Freezing: Freeze for up to 2 months. Allow to thaw at room temperature for 10–15 minutes before enjoying. Reheating: Not needed! But if they’re too firm, let them soften slightly at room temperature before eating. 🥄 Variations
1. Dark Chocolate Espresso Cups Add ½ tsp of instant espresso powder to the chocolate for a bold, sophisticated twist. 2. White Chocolate Pumpkin Cups Use melted dairy-free white chocolate chips for a sweet and creamy contrast. 3. Maple Cinnamon Cups Replace honey with maple syrup and add a sprinkle of cinnamon on top for extra fall flavor. 4. Nut-Free Version Use sunflower seed butter or tahini instead of almond butter. 5. Crunchy Layer Cups Add crushed rice cereal or granola between chocolate layers for a fun texture. 6. Spicy Cacao Cups Mix in a pinch of cayenne pepper or chili powder for a daring chocolate kick. 7. Festive Toppings Before the chocolate sets, sprinkle tops with sea salt, pumpkin seeds, or cacao nibs. ❓ 10 FAQs 1. Can I use peanut butter instead of almond butter?
Absolutely! Peanut butter works just as well — it’ll just have a slightly stronger flavor. 2. What kind of chocolate chips should I use?
Use dairy-free dark or semi-sweet chocolate chips — brands like Enjoy Life or Hu work beautifully. 3. How can I make these fully vegan?
Simply replace honey with maple syrup or agave nectar. 4. My chocolate hardened before layering — what should I do?
Just reheat it gently in the microwave for 10–15 seconds to soften it again. 5. Can I make these without coconut oil?
Yes, but coconut oil helps the chocolate set with a smooth, glossy finish. You can use a teaspoon of neutral oil instead. 6. Can I use pumpkin pie filling?
No — pumpkin pie filling already has sugar and spices added, which can make the mixture too sweet. 7. Do I have to use muffin liners?
They make it easier to remove the cups, but you can use silicone molds for easy release without liners. 8. Can I double the recipe?
Definitely! Just melt chocolate in batches so it stays workable. 9. What’s the texture like?
The outside is firm chocolate, and the inside is creamy, nutty, and pumpkin-spiced — soft and smooth perfection! 10. Can I store them at room temperature?
They’re best stored chilled to keep their shape, especially in warm weather. 🏁 Conclusion These Dairy-Free Chocolate Pumpkin Butter Cups are the ultimate guilt-free indulgence — creamy, chocolatey, and filled with cozy autumn flavor. They combine the richness of chocolate, the heartiness of almond butter, and the sweetness of pumpkin and honey into a perfectly balanced bite. Each cup feels like a miniature dessert — indulgent yet nourishing, festive yet simple. The pumpkin spice gives them that unmistakable fall charm, making them perfect for Halloween treats, Thanksgiving dessert tables, or a homemade gift for friends. Even better, they’re no-bake, dairy-free, and easy to make in under an hour. Whether you’re vegan, dairy-sensitive, or simply love seasonal sweets, these cups are the definition of “healthy meets heavenly.” So grab your whisk, melt some chocolate, and prepare to taste pure autumn bliss — one bite of these butter cups, and you’ll be spellbound.
