Homemade Pumpkin-Almond Butter Cups

Allison Day

by | Updated: December 2nd, 2016 | Read time: 1 minute

Some types of candy bring bigger smiles than others. What was your childhood favorite? For me, catching a glimpse of a shiny bright orange wrapper in my trick-or-treat bag was the highlight of Halloween night! It’s hard to beat classic peanut butter cups, but this grown-up, healthy version comes pretty close. With homemade chocolate, swirled-in cinnamon-spiced pumpkin and a creamy almond-butter filling, you won’t even be tempted to sneak a miniature from your kids.

Pumpkin-Almond Butter Cups

Homemade Pumpkin-Almond Butter Cups

Makes 12 cups


2/3 cup unsweetened cocoa powder
1/3 cup coconut oil
1 Tbsp. molasses

½ cup pumpkin puree
1/3 cup agave
½ cup roasted almond butter
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. sea salt

12 whole almonds


  1. Place paper liners in muffin tin.
  2. For filling, in medium-sized bowl, whisk together filling ingredients.
  3. For chocolate, in medium-sized saucepan, heat coconut oil over low heat until melted. Whisk in remaining ingredients.
  4. To assemble, pour 2 tsp. chocolate into muffin liners. Spoon filling over chocolate, then pour on remaining chocolate. Use toothpick to lightly swirl chocolate and filling for a “spooky” look! Top with 1 almond per cup.
  5. Freeze cups for at least 3 hours (6 hours for them to be completely solid).
  6. Store in freezer for up to two months.