Healthy Pumpkin Spice Peanut Butter Cups
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Yields: 36 mini peanut butter cups
 
These homemade peanut butter cups taste so much better than store-bought ones! They have an irresistible spiced pumpkin filling (trust me—peanut butter and pumpkin go together like two peas in a pod!) surrounded by decadent dark chocolate. It’s nearly impossible to stop after just one! The peanut butter cups will keep for at least one week if stored in an airtight container in the refrigerator, or at least two months (if not longer!) if stored in an airtight container in the freezer.
  • ½ cup (60g) peanut flour (measured like this — and see Notes!)
  • ¾ tsp homemade pumpkin pie spice (see Notes!)
  • 7 tbsp (107g) pumpkin purée (not pumpkin pie mix!)
  • ½ tsp liquid stevia, or adjusted to taste
  • 1 cup (224g) roughly chopped dark chocolate (see Notes!)
  1. Place cupcake liners inside of 36 mini muffin cups. Line a baking sheet with wax paper or parchment paper.
  2. In a small bowl, whisk together the peanut flour and pumpkin pie spice. Make a well in the center. Add in the pumpkin purée and stevia. Stir until completely incorporated.
  3. Working with a small amount of the pumpkin mixture at a time, shape into a small sphere. Flatten the sphere until it’s just barely smaller than the mini muffin cup. Place onto the prepared baking sheet. Repeat with the rest of the pumpkin mixture.
  4. Place the dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Continue to heat for 10-second intervals, stirring for 1 minute between each, until the chocolate has completely melted. (I highly recommend keeping it warm while you assemble your peanut butter cups! See the Notes below!)
  5. Dollop a small amount of melted chocolate into one mini muffin liner, enough to cover the bottom, and carefully set one of the flattened filling spheres on top. Spoon more melted chocolate on top, carefully spreading it so it drips over the sides of the filling and into every nook and cranny of those liners. Repeat with the remaining chocolate and pumpkin mixture.
  6. Once all 36 mini muffin cups have been filled, place them in the freezer for 10-15 minutes (or the refrigerator for 20-30 minutes) or until the chocolate has hardened. Store in the refrigerator or freezer until ready to eat.
Notes: For the homemade pumpkin pie spice, use as follows: ½ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, and ⅛ teaspoon ground nutmeg.

I highly recommend this peanut flour! It only contains one ingredient (peanuts), unlike many others that contain added sugar or other ingredients. I have not tried with PB2, PBfit, etc. I do not know how those other types will work.

I highly recommend using the liquid stevia! For the best results, I recommend using the same one I do because many stevia brands and products have different sweetness levels. This is the one I use (it's my favorite!), and I buy it online here because that’s the cheapest price I’ve found. (You’ll use it in all of these recipes of mine, too!) If you prefer powdered stevia, you’ll need 1 ½ teaspoons of this powdered stevia. If you prefer to substitute another sweetener, you’ll need the equivalent of ¼ cup of granulated sugar. I don't recommend substituting maple syrup, honey, or agave because they'll add too much liquid to the filling and make it difficult to shape.

Use regular bars of chocolate, not chocolate chips! Chocolate bars melt better and taste smoother than chocolate chips, which often contain a stabilizer to help them hold their shape. I love Ghirardelli and Lindt for this!

Flattening the filling ensures the tops of your PB cups are smooth and flat too, not rounded from the sphere poking up out of the chocolate!

To keep your bowl of melted chocolate warm, (a) turn on an electric pancake griddle or a metal panini press {I don’t have the former, so that's is what I use! mine is no longer sold in stores, but this panini press is very similar to mine!} and (b) place a washcloth in between the bottom of your bowl and the electric griddle or metal top of the panini press. If you use this set-up, your bowl of chocolate should stay warm and at the same consistent temperature, which makes assembling your ultimate healthy dark chocolate peanut butter cups so much easier. (They’ll also look prettier! If you let the bowl of chocolate sit on your counter and periodically reheat it, your peanut butter cups will look speckled.)

Paper liners will better peel away from the peanut butter cups when they’re cold, straight from the refrigerator or freezer! If storing in the freezer, let them thaw on the counter for 5-10 minutes before eating.

{gluten-free, dairy-free, egg-free, vegan, clean eating, low carb, sugar-free}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/08/29/healthy-pumpkin-spice-peanut-butter-cups/