No Sugar Added, Pumpkin-Almond Butter Cups

No Sugar Added, Pumpkin-Almond Butter Cups

Yield: 10 chocolate cups
  • Prep Time: 15 minutes
  • Cooling Time: 10 minutes
  • Total Time: 25 minutes


  • 1 (9-ounce) package Bake Believe® Dark Chocolate Chips
  • 1 teaspoon coconut oil
  • 1/3 cup pumpkin puree
  • ¼ cup almond butter
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon
  • ¼ teaspoon sea salt


  1. Line a cupcake pan with 8 cupcake papers. Set aside.
  2. Combine chocolate chips and coconut oil over a double boiler or in a microwave, stirring every 30 seconds until melted. Transfer to a piping bag and set aside to cool slightly.
  3. Stir together the pumpkin puree, almond butter, maple syrup and cinnamon. Transfer to a piping bag and set aside.
  4. Pipe enough chocolate to just cover the bottom of each cupcake liner. Transfer to the freezer until firm, about 5 minutes. Pipe pumpkin-almond butter mixture on top of chocolate in each cavity. Gently smooth the top, leaving a small space around the edge. Pipe remaining chocolate on top and around the sides of each cavity. Smooth the top the sprinkle on sea salt.
  5. Transfer to freezer for 10 minutes. Remove from cupcake papers and enjoy!