I’ve been loving Fall this year, more than I probably ever did before. I’ve been finding joy in the smallest moments. I find myself smiling when I step into my slippers, when I put my favourite oversized sweater on, or when I walk around the house wrapped into a blanket. It’s the little things that make it so special. Fall is growing on me and it’s seriously the best.
AND, it’s that time of year again. The 2017 #virtualpumpkinparty is hitting the internet today! Loads of pumpkin deliciousness is being shared this morning in the blogosphere. I think we have over 70+ bloggers from all around the world participating in this epic party, so be sure to pop over Sara’s page to see what everyone else has been making!
In case you weren’t around last year, I made this pumpkin spice chocolate chunk hazelnut skillet cookie. This year is all about these cute little cups. A hard dark chocolate shell and a melting center of pumpkin puree and nut butter, deliciously flavoured with a homemade pumpkin spice blend and a bit of molasses. It’s the perfect little sweet bite. Halloween is a week away and this would make a great treat to prepare with your little ones.
This recipe is part of the annual #virtualpumpkinparty. Be sure to pop over here to check out all the other pumpkin recipes being shared today and follow us on Instagram too. Thanks to Sara for putting this celebration together once again.
Notes: I always roast a big batch of pumpkin at this time of year and make my own puree. I freeze half of it for later and keep the rest in the fridge that I use in all sorts of recipes. To make your own pumpkin puree, slice a pumpkin in half, remove seeds, and place the two halves cut side down in a baking dish or baking sheet. Bake for 30 to 50 minutes at 400F (cooking time will vary depending on the size of your pumpkin), or until the flesh is really soft. Scrape flesh and place in your food processor or blender. Blend until you get a smooth puree.
Chocolate Pumpkin Butter Cups
- 2 tbsp coconut oil
- 200 g./ 9 oz dark chocolate (I used 70%)
- ⅓ cup pumpkin puree
- ¼ cup nut butter (I used half cashew/half almond)
- 2-3 tsp molasses or maple syrup or more to taste
- 1 tsp pumpkin pie spice (see recipe below)
- Small pinch of sea salt
- 1 tbsp lucuma or mesquite powder (optional)
Homemade Pumpkin Pie Spice
- 1 tsp ground cinnamon
- ½ tsp freshly ground nutmeg
- ½ tsp ginger powder
- ¼ allspice
- ⅛ tsp ground clove
For the chocolate
In a double boiler (or a glass or stainless steel bowl placed over a pot of simmering water) melt the coconut oil and chocolate. Remove from heat and let cool slightly.
Pour ½ tablespoon of the thin chocolate sauce in 20 mini muffin cups. It should be just enough to cover the bottom. Set the remaining chocolate sauce aside. Place cups in the freezer to set for 5-10 minutes.
For the pumpkin pie spice
Combine all the spices for the pumpkin pie spice blend in a small jar.
For the pumpkin filling
In a small bowl, mix together the pumpkin puree, nut butter, molasses and/or maple syrup, 1 teaspoon of the pumpkin pie spice (keep the rest for other recipes), sea salt, and lucuma or mesquite powder (if using). Taste and add more molasses or maple syrup or more pumpkin pie spice if you'd like. Place in the fridge to thicken slightly.
Remove the muffin cups from the freezer and pumpkin mixture from the fridge. Place about a teaspoon of pumpkin mixture on each chocolate cup. The mixture should cover almost the entire surface, leaving just a bit of space around. Drizzle the remaining chocolate sauce (you might need to reheat it slightly to thin) on top of the filling to cover.
Sprinkle with extra pumpkin pie spice and place in the freezer to set for at least 20 minutes (or more as needed).
I like to keep these in the freezer and remove them 10-15 minutes before enjoying. I prefer them with the center soft and gooey, but they're also delicious on the slightly harder side as well. Enjoy!