White Chocolate Pumpkin Butter Cups

12 cups
10 min

Indulgent White Chocolate Pumpkin Butter Cups – melted white chocolate chips filled with a mix of pumpkin puree and almond butter. An easy homemade fall dessert that’s so much better than Reese’s!

To be honest, I was not expecting these to be that good; I only tried them out for pretty pictures.

But man were they good!?

The nutty, spiced pumpkin and creamy, milky white chocolate was just such a good combination!

What I’m really bummed about right now is the fact that I burned half my white chocolate while melting it in the microwave. Turns out it’s a lot more sensitive to heat than milk or dark.

So I basically ended up with crunchy white chocolate “crisps”.

No complaints though. I ate all of that too haha.

White Chocolate Pumpkin Butter Cups
Recipe details
  • 12  cups
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • ⅓ + ⅔ cup White Chocolate Chips, Sugar free preferred, about 224g
  • 3 Tbsp Almond Butter or Cashew Butter
  • 2 Tbsp Pumpkin Puree, about 32g, not Pumpkin Pie filling
  • 1 tsp Maple Syrup, Sugar free preferred
  • ½ tsp Pumpkin Pie Spice

Line a muffin tin (or mini muffin tin) with mini cupcake liners.
Place ⅓ cup chocolate chips in a bowl and microwave – at 50% power at 30 second intervals, stirring – for about 1½ minutes until it’s completely melted.
Divide melted chocolate among liners (about ½ Tbsp worth), shake pan slightly to even out, and place in freezer for about 5 minutes to harden.
Mix almond butter, pumpkin puree, maple syrup and pumpkin pie spice in a bowl.
Remove pan from freezer, spoon out about ⅓ – ½ teaspoon of pumpkin-almond mix onto the middle of chocolate cups.
Melt remaining ⅔ cup chocolate chips in microwave – stirring at 30 second intervals again.
Pour chocolate into cups – dividing equally. Shake or swirl pan around to spread, and place in freezer for another 2 minutes to harden.
  • Storage: Room Temperature: 4-5 days in an airtight container. Fridge: 3-4 weeks in an airtight container. Freezer: 2 months in a freezer-safe resealable zipper bag or airtight container.
  • Product Recommendations:Lily’s White Chocolate Baking Chips
Haylee Jane Monteiro
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  • Polly Cappalo Polly Cappalo on Oct 09, 2020

    It is so Wonderful to have such an Amazing recipe for people like me needing to watch my sugar intake!!! Amazing!!! Thank you, Thank you, Thank you!!!

    • Haylee Jane Monteiro Haylee Jane Monteiro on Oct 09, 2020

      Polly you just made my day! You're most welcome ☺️ Thank you to you for trying it out!

      I've actually got quite a sweet tooth here but avoid sugars. I've got a lot more recipes you might like on my website!