There isn’t anything better than a pumpkin recipe at this time of the year. Happy Canadian Thanksgiving!
I’m over the moon about these delicious little bite size pumpkin butter cups, especially because I taste tested them with my best girls and they gave them several thumbs up (thanks my ladies!). There’s only a few ingredients in these and they include a homemade pumpkin puree, some important spices, coconut butter, cacao butter, cacao powder, and an unconventional low glycemic sweetener. Can you guess what it is?This is a short and sweet roundup since there isn’t too much nutrition to talk about here. What I do love about this recipe is that it’s super quick, you could probably be done in about 1 hour, and you will have some fine treats to spoil any houseguest. They last in the freezer for up to 1 month (or until they get frost bit)! I also love that you don’t have to be a chef – you melt, freeze, melt, freeze, melt, freeze. Mine aren’t the most pretty, but I bet you next time I will slay the presentation (I added a way to help the presentation in the recipe notes). I’m proud…I literally created these on the spot.
Just so you know, I opted for lucuma powder to sweeten the cacao shells. Lucuma is a Peruvian fruit with a beautiful maple taste. Lucuma is known as the “Gold of the Incas”and the processing from fruit to fine powder is a long and patient journey. They wait until the fruit actually falls from the tree before harvesting, and when they do, they dehydrate at low temperatures before blitzing it to powder form. Simply amazing. It’s often used as a replacement for sugar for diabetics, as it has a super low glycemic index. I love the flavour. I typically only use it for special occasions, and I think Thanksgiving is definitely one of them.
PS. I used this recipe to make my pumpkin puree, but you can definitely use a canned version if that’s all you have on hand.
Pumpkin Butter Cups
Ingredients
- 1 can Pumpkin puree
- 2 tbsp Almond butter melted
- 1 tbsp Coconut oil for the filling, melted
- 3/4 cup Coconut oil for the shell, melted
- 1 pinch Sea salt
- 1/2 cup Cacao powder
- Lucuma powder for the sweet taste, how much is up to you!
- 1 tsp Cinnamon for the shell
- 1.5 tbsp Pumpkin spice mix nutmeg, clove, ginger, cinnamon
Instructions
- Either make your own pumpkin puree (I used the link above) or grab your can of puree and combine with almond butter, 1 tbsp of melted coconut oil, and the pumpkin spices.
- Start adding in lucuma powder. You most likely will add quite a bit if you like it super sweet, but I find pumpkin puree already has a nice flavour that I don't like mine overly sweet. Usually just a few tablespoons. Set aside filling.
- In another bowl (or liquid measuring cup for convenience), mix the 3/4 coconut oil, cacao powder, and small amount of cinnamon. I don't like to sweeten my chocolate but if you like things sweet and not bitter, I would reccomend adding in sweetener of choice.
- Line muffin tray with paper muffin cups or use silicone ones. Pour a small amount of melted chocolate to the bottom. Freeze for 15-30 minutes.
- Pull bottom shells out of the freezer. Dollop pumpkin puree mixture into the center, spreading it around the cup and making it flat. Freeze for 5 minutes.
- Pull the shells with filling out of the freezer. Pour the remaining chocolate over everything until it comes up over the filling. Should you require more chocolate, you can always make a quick batch! Just coconut oil, cacao powder, dash of cinnamon.
- Quickly sprinkle sea salt on top. Freeze for 30 minutes.
- Devour!
