We are living our best life right now and enjoying all things PUMPKIN. We have been experimenting in the kitchen with new pumpkin desserts and these choc-pumpkin cups are our new obsession. These little cuties are like mini pumpkin pies that require a lot less work and little to no baking skills. Plus the fact that we only need 6 basic ingredients to make them makes us love this recipe even more!
⅓ cup pureed pumpkin
¼ cup peanut butter
¼ cup honey or maple syrup
½ cup almond flour
½ cup dark chocolate chips
1 tsp coconut oil
In a medium bowl mix the pumpkin, peanut butter and honey together. Fold in the almond flour.
To a muffin tray, add a scoop of the batter and flatten with a spoon. Add the tray to the freezer for at least 20 minutes.
Add the chocolate and coconut oil to a small bowl and microwave in 30-second intervals until melted. Remove the tray from the freezer and add a scoop of chocolate to each muffin cup and spread out evenly with a spoon.
Place the muffin tray back in the freezer and let the cups sets for at least 1 hour.
Store the cups in the freezer. They soften quickly so don't leave them out on the counter for too long before eating.