I have to say that chocolate and pumpkin is probably one of the best combos out there. These little cups were so easy to make and the creamy pumpkin spice filling surrounded by a rich chocolate layer makes for the perfect fall treat!

These are naturally vegan and gluten free. I love the Enjoy Life brand for the chocolate layer, it’s dairy free and made in an allergy friendly facility. Since I’m allergic to peanuts, I used Sunbutter for the filling, but you could definitely sub in peanut butter or any other seed/nut butter.

• Ingredients •
2 cups dark or semisweet chocolate
1/4 pumpkin purée
1/4 cup peanut butter (sunbutter for nf)
1 tbsp maple syrup
1 tbsp confectioners sugar
1/2 tsp pumpkin pie spice

Line a mini muffin tin (or regular, your cups will just be flatter) with baking cups and set aside.
Heat the chocolate over a double boiler or on intervals in the microwave, stirring every 30 seconds.
Scoop a tsp chocolate into each cup, making sure to coat the entire bottom and a rotating so the sides are partially covered as well. Put in the freezer while you make the filling.

For the filling, combine pumpkin, seed/nut butter, sugar, maple syrup and pumpkin spice in a small bowl. The mixture should be able to hold its shape.
Take your cups out of the freezer and place a little ball of filling in each cup, make sure not to let it touch the sides. Spoon over the remaining chocolate so it covers the filling completely. Place in the fridge for 15 minutes or so and enjoy!

(Pro tip: after these have hardened in the fridge, pop one in the microwave for 15 sec if you want a melty pumpkin treat!)