Get ready for another pumpkin recipe! I have been trying to think outside the box a bit for these pumpkin treats. This pumpkin chocolate cup is one little dessert I came up with, and they are simply amazing. If you like pumpkin, are looking for a sweet pumpkin dessert recipe, then this recipe is for you.
Instead of adding a lot of sugar to the pumpkin mixture, I mixed it with pecans, spices and only a small amount of maple syrup. I think it gives the filling a naturally sweetened taste. These are very easy to make as well. Vegan, gluten free and paleo. If you enjoy these you may also enjoy my Clean Eating Peanut Butter Cups or my Banana Chocolate Almond Cups.
Pumpkin Chocolate Cups
- 1/2 cup pecans
- 1/2 cup pumpkin puree (canned pumpkin will work too)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp clove
- 1-2 T maple syrup
- 1 chocolate bar (I used Endangered Species Dark Chocolate 3.5oz)
- 1/4 cup almond milk
- In a food processor, blend up the pecans into a fine meal.
- Then add the pumpkin, maple syrup and spices and continue to pulse until everything is well mixed. Set aside.
- In a small saucepan, melt the chocolate and milk on med-low heat. Stir often until the chocolate becomes smooth.
- Get a standard sized muffin tin and place some liners into it. I use silicone liners to make the removal super simple.
- Place a small amount of chocolate into the bottom of each cup.
- Stick the muffin pan in the freezer for 10 minutes.
- Once it’s frozen, add the pumpkin/pecan mixture and then top the cups with more chocolate.
- Stick back into the freezer for a few hours to firm them up.
I got 6 cups out of my batch. You can also use a mini muffin pan if you want to make more. I noticed the cups are a little too hard when I went to eat them straight out of the freezer. However the filling is too soft if they are kept in the fridge. I would advise you to let it sit for 5 minutes outside the freezer before you go to eat it. Then it would be perfect. I hope you enjoy these as much as my family did.