White Chocolate Pumpkin Butter Cups

Serves 12

10 mins prep

0 mins cook

10 mins total

Indulgent White Chocolate Pumpkin Butter Cups - melted white chocolate chips filled with a mix of pumpkin puree and almond butter. An easy homemade fall dessert that’s so much better than Reese’s!

2 servings

cupWhite Chocolate ChipsSugar free preferred, about 224g

½ TbspAlmond Butter or Cashew Butter

⅓ TbspPumpkin Pureeabout 32g, not Pumpkin Pie filling

⅕ tspMaple SyrupSugar free preferred

⅕ tspPumpkin Pie Spice

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Line a muffin tin (or mini muffin tin) with mini cupcake liners.
Place ⅓ cup chocolate chips in a bowl and microwave - at 50% power at 30 second intervals, stirring - for about 1½ minutes until it’s completely melted.
Divide melted chocolate among liners (about ½ Tbsp worth), shake pan slightly to even out, and place in freezer for about 5 minutes to harden.
Mix almond butter, pumpkin puree, maple syrup and pumpkin pie spice in a bowl.
Remove pan from freezer, spoon out about ⅓ - ½ teaspoon of pumpkin-almond mix onto the middle of chocolate cups.
Melt remaining ⅔ cup chocolate chips in microwave - stirring at 30 second intervals again.
Pour chocolate into cups - dividing equally. Shake or swirl pan around to spread, and place in freezer for another 2 minutes to harden.