Decadent doesn’t begin to describe these silky smooth pumpkin pretzel peanut butter cups. No refined sugar – it’s the perfect guilt free dessert for fall!

I’m a sweets addict. Sometimes I wish it wasn’t true, but what can I say – it’s the hand I was dealt πŸ™‚

Too many nights you’ll find me on the couch watching a show and I’m really not focused on what’s happening because all I’m thinking about it what sort of treat I can make in less than 15 minutes with the limited baking supplies I keep on hand!

Variations of these healthy peanut butter cups are always an option because at their core level, all that you need is cocoa powder, coconut oil, peanut butter, and honey!

I’ve made many variations of these over the years. It’s fun to get creative with what you can put inside or sprinkle on the top for a crazy topping! Some of my most recent additions have been strawberry jelly filled, dried cranberries, dried bananas, fresh bananas, sea salt, and now pumpkin.

Just in time for all things autumn, right?!

I have a few tips for making these as fuss-free as possible.

First of all, use muffin liners. Please use muffin liners. You’ll have troubles popping them out of the muffin tin if you don’t!

Secondly, heat your coconut oil until it’s clear and runny before combining it with the cocoa powder. If you don’t, you’ll have angry lumps.

Lastly, don’t skimp on the filling. The chocolate part is quite rich, so it needs the smooth peanut butter and pumpkin to help counteract!

These really are the perfect dessert for any occasion. If you’re cooking for someone who is refined sugar free or dairy free, enter choco pb cups!

Depending on the season, get creative with your mix ins. Orange and black m&m’s are fun for Halloween or you can go with white chocolate and red and green sprinkles for the holidays. Go wild!

I’d love to see what kinds of variations YOU come up with on these pumpkin pretzel peanut butter cups! Don’t forget to tag Kitschen Cat on facebook or instagram so I can oogle over your creations.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Pretzel Peanut Butter Cups


  • Author: Jessie
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 12 large peanut butter cups 1x

Description

Decadent doesn’t begin to describe these silky smooth pumpkin pretzel peanut butter cups. No refined sugar – it’s the perfect guilt free dessert for fall!


Ingredients

Scale

Chocolate Mixture

Peanut Butter Center

  • β…“ cup peanut butter (affiliate)
  • β…“ cup canned pumpkin
  • 2 tablespoons honey (affiliate) or maple syrup (affiliate)
  • 2 tablespoons melted coconut oil (affiliate)

Toppings

  • Chopped peanuts, pretzels, and sea salt

Instructions

  1. In a small bowl, whisk together cocoa powder, coconut oil, and honey. If mixture isn’t completely smooth, microwave for 10-20 seconds until liquidy.
  2. Place 12 liners into a muffin tin, then add about 1 tablespoon of chocolate mixture to bottom of each muffin cup.
  3. In another small bowl, whip together peanut butter, pumpkin puree, honey, and melted coconut oil until smooth.
  4. Add a dollop to each of the muffin cups, about 1 tablespoon each. Smooth the peanut butter mixture slightly so that the chocolate can evenly coat the top.
  5. Add the remaining chocolate mixture to cover the peanut butter mixture.
  6. Sprinkle with chopped peanuts, pretzels, and sea salt.
  7. Place in the fridge or freezer for 30 minutes or until solid.

Notes

Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.