Pumpkin Peanut Butter Cups (Homemade Healthy Reese's Cups!)

Course: Dessert

Cuisine: Universal

Diet: Gluten Free

Prep Time: 5

Additional Time: 35

Total Time: 40

Servings: servings

Calories: 160kcal

Author: Lauren

Homemade Reese's Cups... but with pumpkin!? These Healthy Pumpkin Reese's are just as indulgent as the classic, but with no added sugar and a fun little pumpkin twist! They're an easy no-bake treat that are perfect to keep stashed in your freezer and truly the answer to all your fall time chocolate peanut butter cravings!

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Ingredients

1 cup chocolate chips (240g) divided - I always use Enjoy life chocolate chips (they're dairy-free, vegan friendly)
1 tsp coconut oil (5g) divided
1/4 cup nut butter (56g) I used American Dream Nut Butter but any type of nut butter works!
1/4 cup canned pumpkin (60g) I used Libby
1/4 cup sugar-free pancake syrup (60g) can sub for pure maple syrup or honey
1/4 cup vanilla protein powder (31g) I used PEScience

Instructions

Add 12 silicone muffin cups to a flat plate or sheet pan (you can also use a muffin pan).
Add 1/2 cup of the chocolate chips (120g) and 1/2 tsp of the coconut oil to a bowl and microwave in 20-30 second intervals, stirring in between, until melted.
Pour 2 tsp (10g) of chocolate chips into each cup, then add to the freezer for 5 minutes or until chocolate hardens.
Mix together the nut butter, pumpkin, pancake syrup and protein powder together in a bowl. Add a heaping tablespoon (17g) of the pumpkin mixture to each cup.
Melt the remaining chocolate chips and 1/2 tsp of coconut oil. Pour 2 tsp (10g) of the chocolate over top of the pumpkin mixture in each cup.
Add back to the freezer and freeze for at least 30 minutes. Keep stored in the freezer. Take the Reese's out and let them defrost at room temperature for 10 minutes before enjoying!

Notes

Keep stored in the freezer. Take the homemade peanut butter cups out and let them defrost at room temperature for 10 minutes before enjoying!

Nutrition