Chocolate Pumpkin Butter Cups with Coconut Oil and Maple Syrup

Prep: 15 min1 batchmedium
Chocolate Pumpkin Butter Cups with Coconut Oil and Maple Syrup

These homemade chocolate cups feature a creamy pumpkin butter filling spiced with cinnamon and nutmeg, encased in melted chocolate sweetened with coconut oil. The pumpkin filling combines puree with maple syrup and warm spices for a seasonal flavor that pairs beautifully with rich chocolate. Perfect for fall gatherings or as a healthier alternative to store-bought candy cups. Using silicone molds makes removal easy, and the cups set quickly in the refrigerator for an impressive homemade treat.

VeganVegetarianGluten-FreeDairy-FreeNut-Free

Ingredients

Yield: pieces
  • ⅓ cup pumpkin puree
  • ½ tsp vanilla bean powder
    vanilla extract1:1

    Use same amount

  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • ½ tsp nutmeg
    mace1:1AIP

    For AIP compliance

    Full guide →
  • 1 ½ cup dairy-free chocolate chips
    regular chocolate chips1:1

    If dairy is not a concern

  • 1 tbsp coconut oil
  • ¼ tsp salt

Instructions

  1. 1

    Combine pumpkin puree, vanilla, maple syrup, cinnamon, and nutmeg in a bowl and stir well

  2. 2

    Melt chocolate chips, coconut oil, and salt using double boiler method until fully liquid

  3. 3

    Fill silicone candy cup molds halfway with chocolate mixture

  4. 4

    Add pumpkin butter mixture to top of chocolate, leaving room for more chocolate

  5. 5

    Fill molds completely with remaining chocolate mixture

  6. 6

    Refrigerate for at least one hour until set

  7. 7

    Remove carefully from molds and serve immediately or store in refrigerator

Tips

Tip 1

Use silicone candy molds for easy removal and professional-looking results

Tip 2

Don't overfill with pumpkin butter - leave room for the top chocolate layer to seal properly

Tip 3

Store finished cups in refrigerator to maintain shape and texture

Good to Know

Storage

Store in refrigerator for up to one week in airtight container

Make Ahead

Can be made up to 3 days in advance and stored in refrigerator

Serve With

Serve chilled directly from refrigerator for best texture

Common Mistakes

Watch

Don't overheat chocolate to avoid seizing - use gentle double boiler method

Watch

Allow each layer to set slightly before adding next to prevent mixing

Substitutions

vanilla bean powder→
vanilla extract1:1

Use same amount

Full guide →
nutmeg→
mace1:1AIP

For AIP compliance

Full guide →
dairy-free chocolate chips→
regular chocolate chips1:1

If dairy is not a concern

Find more substitutions →

FAQ

Can I use regular chocolate instead of dairy-free?

Yes, regular chocolate chips work perfectly if dairy is not a concern. The texture and taste will be very similar.

How long do these keep in the refrigerator?

Store covered in refrigerator for up to one week. The chocolate may develop white bloom but is still safe to eat.

Can I freeze these for longer storage?

Yes, freeze in airtight container for up to 3 months. Thaw in refrigerator before serving for best texture.