Pumpkin Butter Cups

Wow so I can honestly say this is the longest recipe I have ever made.  Not because it is going to take you a long time, but because I took 6 hours to come up with 4 different flavors, test them all, style them all, and then take awesome photographs of them all.  Honestly though, the photo you see below this paragraph is the proudest food photo I have ever taken.  I literally danced when I got it on my computer and my dancing is not pretty, thank god the picture is.  So honestly, just a few wickets I would like to cover before the recipe.  First, you are AWESOME.  Second, I have made some changes to the site and would just like your help.  There is a floating like and share bar on the left side of your screen, if you like anything I do, please use this.  It helps spread the good word and shares the love so thank you. I also added a Pin This button to each photo, just hover your mouse over the food photos and look, Fancy huh?  Third, I finally got my newsletter up and running efficiently.  I have added plenty of spaces for you to subscribe, so please do that to not miss a beat.  You can subscribe up top, on the right, or at the bottom of the post.  This will be important when I start doing giveaways again and for some other secret squirrel projects coming up.  Finally, in case you didn’t know, I released my first book and you can get it by clicking the banner above this paragraph.  I would love your feedback and hope you love it.

Pumpkin Butter Cups

I am actually out of things to say.  Not like that is normally a problem but as I type all I can see is these amazing Pumpkin Butter Cups staring me in the face, so I just want to go eat more.  It is really distracting after I did such a good job not eating them all when I was making them.  Honestly, I feel like someone should nominate me for some bravery and courage award, because it took intense amounts of both to share these with other people.  And just in case you are still reading and missed it in the first paragraph, you are still AWESOME.

Pumpkin Butter Cups

I really don’t have anything else to talk about, but the post just looks better with text below the picture before the recipe.  Actually I remembered something, how do you guys like my new food photos.  I have been trying to step my game up a bit, thoughts?  Please leave me a comment and let me know.  I really do love hearing about what you think or even if it sucks.  I crossed that word out because I pray it doesn’t.  Well that is all, enjoy everyone.

4.8 from 19 reviews
Pumpkin Butter Cups
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
Only use One of the chocolates below
Chocolate (Homemade)
Chocolate (Store Bought)
Filling
Instructions
Only use One of the chocolates below
Chocolate (Homemade)
  1. Place all of your ingredients in a bowl and whisk well until combined
Chocolate (Store Bought)
  1. Place your chocolate in a double boiler over low heat and stir until melted
  2. Keep the temperature on low so you don't burn your chocolate
Remaining Steps
  1. Once your chocolate is prepared, line a baking sheet with silicone muffin liners or paper muffin liners (these might stick, I don't know)
  2. Spoon chocolate in each muffin liner to fill the bottom
  3. Using a brush, paint chocolate around the sides and bottom of the muffin liner so there is a layer of chocolate covering all the bottoms
  4. Place in the refrigerator and let set for 30 minutes
  5. Using any of the fillings listed above in the ingredients, place small spoonfuls in the mold, ensure you don't overfill so the chocolate you pour over can bond with the cold chocolate
  6. Using your remaining melted chocolate, fill the cups until the filling is covered
  7. Place back in the refrigerator for 45-60 minutes to let set
  8. Remove from the refrigerator and if using silicone molds, you can pop them out and plate or you can leave them in paper muffin liners
  9. Store in the refrigerator in a ziploc bag or airtight container

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

89 Comments

  1. oooooh dear lord these look fantastic and I’ll be making them today!!! Question, I have a plastic chocolate mold for peanut butter cups, will the homemade chocolate harden like melted chocolate chips? I’m wondering if they will pop out of the mold or just stick. Thank you for the awesome recipes!!! I cannot WAIT for your new cookbook with PaleOMG, you two are my absolute favorites!!

  2. O.M.G. These look both incredible and easy to make! Can not wait to try! I just dicsovered your site googling “butternut squash bacon soup recipe” and have been lost in your delectible recipeland for a good 30-min. adding many nom-worthy recipes to my *new* recipe box! Photos look very professional as well!

  3. I was just making chocolate-covered Paleo peanut butter cookies when I ran out of chocolate for coating them. And lo and behold, you have the perfect homemade solution! Actually, your coconut oil/cocoa butter coats frozen cookies so much better than the melted chocolate method, this is the only way I’m doing it from now on. Thank you, George!

  4. You are a genius George! I am so grateful to find this recipe….Thank you,thank you,thank you!!! One more treat I will add to my son’s class treats,they all look amazing but will do the coconut pumpkin butter due to a nut allergy in the class! There will some very happy grade 1er’s on Halloween day,thanks to you!

  5. im new to paleo so eating chocolate was a nice surprise ,but instead of butter in all i put squashed blueberry’s and raspberries ,very tangy just the way i liked it

  6. I haven’t read all the comments (just enough to see that at least one other person wonders about paper muffin liners) so I apologize if mine is a repeat. If you use If You Care brand chlorine free liners, they will not stick. I have not made this particular recipe yet but have made similar recipes for homemade chocolate and I’ve also been baking with that brand for years and they do not stick to ANYTHING. They are fabulous!

  7. wondering if coco powder could work. I want to use it , I have 2 cans of coco powder. btw they look absolutely scrumptious. how many is allowed /day or it is once a week? thanks for your replay.

  8. These little beauties are setting up in my fridge as I type. I had some leftover macadamia nut butter and this was the perfect way to use it up. I do feel the need to confess something, though. As I was standing in my kitchen covered in nut butter and melting chocolate, I was quietly wondering to myself if the caveman bakes with his shirt on or off. LOL. I had some pumpkin leftover and found the recipe for the sliders…made it and I’m going over to review it right now. :)

      1. I was hoping you’d say that. ;) Just when I had determined to be a behaved little baker and forget about shirtless cavemen in the kitchen, I look at my newsfeed before going to bed last night (mistake! haha) and what did I see….the tat pic. I whimpered. I do love your recipes, simple, yummy, and usually ingredients I always have around. However I have come to the conclusion that you, sir, are the most delicious thing on this blog. :D I’ll be good now, promise.

  9. OMGsh…..I never knew that such a simple blend of ingredients would combine into such an explosion of goodness in my mouth. Thank you for sharing………….

  10. Delicious and so easy!! Thank you for another great recipe. I made them with the pumpkin pecan butter, adding some vanilla and a little more spice to the Nut butter. Soooo good!

  11. These look amazingly delicious! Which one was your favorite filling? I think I will definitely have to make some for chirstmas. Awesome pictures too!

  12. George,
    I am super excited about these! I cant wait to try them and as with everything else you post im sure they are AMAZING! And your photos of your food is amazing too. You are doing a great job with everything you do here. Thanks for all you do!
    im rating this recipe 5 stars becasue I know it will be awesomesauce!

  13. Made these for thanksgiving and they were a hit! I cheated and used almond butter and added pecan’s to the coconut ones. They were super easy when I used the silicone muffin cups. This is going to be my christmas treat this year for sure!

  14. Hi George!

    I made these with pumpkin pecan butter today as dessert for Thanksgiving and my kids and my relatives loved it! Thank you so much for this recipe! Definitely going to make these again in the future :)

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