Pumpkin Pie Peanut Butter Cups - Bonus Halloween Collab With Dan Churchill
|Pumpkin puree||1⁄4 Cup (4 tbs) (fresh or canned)|
|Creamy peanut butter||1⁄4 Cup (4 tbs)|
|Pure maple syrup||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Ground allspice||1⁄16 Teaspoon|
|Ground cloves||1⁄16 Teaspoon|
|Ground nutmeg||1⁄16 Teaspoon|
|Semisweet chocolate chips||1 Cup (16 tbs)|
|Grapeseed oil||2 Tablespoon|
1. In a bowl, stir to combine the pumpkin, peanut butter, maple syrup, cinnamon, ginger, allspice, cloves, and nutmeg.
2. Combine the chocolate and grapeseed oil in a microwave safe bowl, then microwave in 30 second intervals until melted, stirring after each interval (it should be about 3 intervals).
3. Line a 12-cup muffin tin with cupcake liners, then add a couple teaspoons of melted chocolate to each cup. Freeze for 10 minutes, then add a couple teaspoons of the pumpkin peanut butter mixture. Freeze for 10 minutes. Then add chocolate to cover the pumpkin layer, give it a shake, and freeze for 10 more minutes. Then it's ready to eat and enjoy!
Note: Keep stored in the refrigerator for up to 1 week.
Calories 124 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.9%
Saturated Fat 1.9 g9.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 57.6 mg2.4%
Total Carbohydrates 12 g4.1%
Dietary Fiber 0.57 g2.3%
Sugars 6.6 g
Protein 2 g3.4%
Vitamin A 15.9% Vitamin C 0.42%
Calcium 0.4% Iron 0.59%
*Based on a 2000 Calorie diet