Who is ready for this easy and simple and easy pumpkin protein peanut butter chocolate cups recipe? As a long time lover of both Reese’s cups and pumpkin, this recipe was no question as to whether or not to make. And with an extra boost of protein? Count me in!
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I took a deep dive into my notes to find this easy pumpkin protein peanut butter chocolate cups recipe circa 2018. Yes, I know that is only two years ago but can you imagine how many recipes a food blogger could have in two years? Think breakfast, lunch, dinner, snack, dessert, drinks… 730 days.. yeah it could have taken me a little bit of time to find. However, we were successful and that is the most important part!
For these easy peanut butter chocolate cups, I use these silicone molds: they are MIRACLE workers. No oil or throw away cupcake liners needed. The candy slips right out without anything sticking. It is incredible. Additionally, you are also use a spoon or brush to get the chocolate up the sides of the mold so that the pumpkin peanut butter filling is completely filled in – up to personal preference!
So… what will you need to make these easy pumpkin protein peanut butter chocolate cups?
- Chocolate: a personal preference here but I love dark chocolate. My favorites are Hu Kitchen, Enjoy Life and Jojo’s Chocolate Peanut Butter
- Pumpkin Puree: you can use canned or homemade, however do not use pumpkin pie filling
- Peanut butter: any peanut butter works but I recommend using one that is only peanuts (and possibly salt). Some nut butters are more runny than others so you may need more or less protein powder
- Protein powder: I recommend using an unflavored or vanilla flavored protein powder. My two favorite protein powders currently are Nuzest and Sprout Living . Don’t want to use protein powder, sub in oat flour for that thicker consistency or leave it out for a more runny consistency.
- Maple syrup for that touch of sweetness
Need another recipe to try?
- Chocolate Chip Pumpkin Oat Bread
- Vegan Pumpkin Spice Latte Smoothie
- Vegan Frosted Pumpkin Mini Muffins
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Ready to make these pumpkin protein peanut butter chocolate cups?!
Pumpkin Protein Peanut Butter Chocolate Cups
- Muffin Tin
- Cupcake Liners
- Mixing Bowl
- 1/2 cup peanut butter
- 1/2 cup pumpkin puree
- 3 tbsp protein powder see note
- 3 tbsp maple syrup
- 2 cups chocolate chips use dairy free to keep dairy free or vegan
- If using a muffin tin, add cupcake liners or spray with oil to prevent sticking (if using a silicone mold, no idea to spray!)
- Melt 1/2 the chocolate on low until chocolate is completely melted
- Add about 1 tbsp of melted chocolate to bottom of mold/tin. Use spoon to spread evenly across the bottom. Optional, use spoon or brush to paint up the sides to enclose the peanut butter mix
- Freeze chocolate for 10 minutes. While chocolate is freezing, combine peanut butter, pumpkin puree, maple syrup and protein powder. Add in the protein powder slowly because you may need more or less depending on the consistency of the peanut butter
- Remove the chocolate cups from the freezer and add a heaping spoonful of peanut butter pumpkin mix and press down firmly
- Melt the last 1/2 of chocolate and add about a tbsp of melted chocolate over each peanut butter pumpkin layer
- Place back into the freezer until completely solid. Store in freezer
- Protein powder quantity may differ depending on the consistency of your nut butter. Start with 1 tbsp and go up from there
- If you do not want to use protein powder, substitute 1:1 with oat flour or 1 tbsp of coconut flour
- If you use mini muffin tins or a different mold, this batch all yield a higher amount of cups