This blog post and Pumpkin Spice SunButter Cups recipe are sponsored by SunButter®! All opinions and experiences are my own.
Use this Pumpkin Spice SunButter Cups recipe to make your own nut free chocolate cups!
With a touch of pumpkin spice and pumpkin, these cups are a perfect fall treat. They’re paleo, nut free, and low carb.
How to make homemade SunButter cups
Don’t let the number of steps dissuade you — this SunButter cups recipe is surprisingly easy!
You’ll start by simply melting the chocolate either in a double boiler or using short bursts in a microwave. Fill muffin liners (paper will work, but I like the ease and reusability of silicon liners) with a large spoonful of melted chocolate, then transfer to the fridge to firm up.
Make the filling. It’s easy — just stir SunButter, honey, pumpkin spice, and pumpkin together until smooth.
Once the chocolate in the liners have firmed up (took about 10 minutes for me), remove them from the fridge and add a big spoonful of the filling, flattening the tops as best you can with the spoon while leaving gaps around the edges.
Pour the remaining melted chocolate over the filling and pop the cups back in the fridge for another 30 minutes to fully set. That’s it!
Soon enough you’ll be making homemade SunButter cups from memory.
How to make pumpkin spice blend
It’s all in the spice. Pumpkin spice, that is!
Everyone gets excited about pumpkin season, but what they really crave is pumpkin spice — which doesn’t actually include pumpkin at all.
(Don’t worry — this recipe’s got pumpkin in it too! But the familiar flavor comes from pumpkin spice.)
Pumpkin spice is a blend of cinnamon, nutmeg, ginger, clove, and allspice. They’re the spices that make pumpkin pie taste the way it does — thus, pumpkin spice!
So how does pumpkin pie spice differ from apple pie spice? The spices used are more or less the same with only minor differences.
Pumpkin spice has a pinch of clove. Apple pie spice swaps it for cardamom. Pumpkin pie spice overall has a little more ginger and nutmeg than apple pie spice.
What about pumpkin pie spice vs chai spice? Similar! Chai generally uses more ginger than cinnamon and also has cardmom folded into the mix.
What is SunButter made of?
Roasted sunflower seeds — that’s it!
And that’s one of my favorite things about SunButter sunflower seed butter. They don’t add a bunch of junk to their product.
They have a lightly sweetened SunButter that includes cane sugar, which is great on toast or with apples.
However, they also have my fave No Sugar Added SunButter, with only roasted sunflower seeds and salt. I use it for 90% of the SunButter recipes I’ve come up with — and if you search for “SunButter” on my site, you’ll find a LOT of recipes!
Snag this exclusive coupon for SunButter!
Don’t have any SunButter on hand? No worries — I’ve got your back. SunButter gave me a special coupon to pass along to you that you can use at most major retailers!
Click here to download a printable coupon for $1 off SunButter
More SunButter recipes you have to try
- SunButter No Bake Cookies
- SunButter Pumpkin Butter
- Maca SunButter Smoothie
- No Bake SunButter Energy Balls
- Chocolate SunButter Mug Cakes
Did you try this recipe? I’d love to hear what you think! Comment below or tag me on Instagram.
Pumpkin Spice SunButter Cups
- Prep Time: 35 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Description
Homemade chocolate cups are easier than you’d think! And with a hint of pumpkin spice, these make a perfect fall treat.
Ingredients
- 12 oz high quality bittersweet chocolate, chopped (see notes for subbing chocolate chips)
- 2 tablespoons coconut oil
- 1 cup creamy no sugar added SunButter
- 1/4 cup raw honey
- 1/4 cup pumpkin puree
- 1 tablespoon ghee, melted
- 1 teaspoon pumpkin spice (see notes)
Instructions
- Add the chopped chocolate and coconut oil to a double boiler or microwave-safe bowl. If using a double boiler, melt the chocolate over barely boiling water, stirring continually until smooth. If using a microwave, microwave in short bursts of 10-15 seconds. Stir vigorously between each 10-15 second burst. For me, it took about 1 minute total for smooth melted chocolate.
- Arrange silicon or double paper muffin liners on a cookie sheet or cutting board (for easy transfer to the fridge). Pour between 1-2 tablespoons of melted chocolate into the bottom of each liner — about 1/4″ of the liner. Transfer the tray to the fridge to set for at least 10 minutes.
- Meanwhile, combine SunButter, honey, pumpkin, melted ghee, and pumpkin spice in a medium bowl, stirring until smooth. Set in the fridge until the chocolate from step 2 is set.
- Pull the tray with the muffin liners and the SunButter mixture out of the fridge. Drop a heaping tablespoon of the SunButter mixture into each muffin liner, smoothing out the top with the back of a spoon while making sure there is space between the mixture and the sides of the liner so you can seal the sides with chocolate. Pour the remaining melted chocolate into each cup until the SunButter mixture is covered. Return to the fridge for at least 20 minutes to set. Store in the fridge for up to 2 weeks.
Notes
- Prefer to use chocolate chips? Just sub the chocolate and 1 tablespoon coconut oil for 2 cups chocolate chips!
- To make pumpkin spice, combine 4 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon cloves, 1 teaspoon nutmeg, and 1/2 teaspoon allspice. Store in a sealed container.
Keywords: SunButter, pumpkin spice, pumpkin, SunButter cups
