Chocolate Pumpkin Cups

These Chocolate Pumpkin Cups have been a long time coming… and since today is HALLOWEEN (!!!!!!!!) it seems like a very fitting day to post a heavenly + blissful + delectable + tantalizing treat. Happy Halloween by the way (insert pumpkin emoji here).

I had so much fun shooting these pictures. I mean.. look at these!!! I could stare at them for days. They are sitting in my freezer right now, calling my name. The best part about these sinful treats? They won’t crack your teeth off when biting into them right after you pull one out of the freezer. Which totally happens with many vegan freezer treats. Plus, who wants to wait 10 minutes for your treat to defrost (aka melt) anyway? 

I felt kind of silly adding coconut oil to this recipe since I recently wrote a post about cutting back on oils… but.. this is life. S*** happens. I’ll be honest! And I have been limiting the amount of oil I use by quite a lot actually 😉 why am I trying to justify this? Ha I have no idea. If you figure out a way to make these without oil please fill me in. Since we’re not indulging in the normal candy from the store that so many kids will eat this year, these vegan + gluten free Chocolate Pumpkin Cups will make up for the candy we’re not eating. My vegan candy bark will make up for it as well. These dreamy treats have a super rich chocolate layer (made without chocolate chips) and with a creamy pumpkin + almond butter middle layer. 

While we bought two huge pumpkins this year, we never got around to carving them. Did you? Last year we had a bunch of friends over for a pumpkin carving party (more like a drunken pumpkin carving party) which was a total mess and such a silly idea – I think it scarred me for the next few years. The amount of pumpkin gunk and seeds and dried up pumpkin on all of my knives + all over our floor that I had to clean up the next morning… yea I’m fine with not carving a pumpkin for a while!! The idea of it is so fun until your halfway through and start to realize how much work it actually is. Plus, you are probably a little tipsy because when you are in your 20’s, drinking is usually (more like always) involved with festive activities. At least that’s how it goes with our friends. Which is pretty dangerous now that I think about it!! Okay let’s not think about it. 

Let’s think about how amazeballs these Chocolate Pumpkin Cups look. 

Seriously though.

These are still appropriate even if you make them after Halloween because now we can transition into Thanksgiving – which still involves pumpkins!! Thanksgiving dessert recipe?! I think so! But I will hold off on the pumpkin recipes for a bit – at least I will try. 

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Chocolate Pumpkin Cups

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Ingredients

Chocolate layers

• 1/2 cup melted coconut oil
• 1/2 cup cacao powder
• 2 tablespoons maple syrup

Pumpkin Layer

• 2 tablespoons melted coconut oil
• 1/2 cup pumpkin purée (not pumpkin pie filling)
• 3 tablespoons almond butter (or your favorite nut butter)
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon

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Instructions

1. Line a muffin tin with cupcake liners.
2. Combine all ingredients for chocolate layer in a small bowl. Mix until well combined. I found that measuring out about 1/2 tablespoon (or a little less) into each cupcake liner was just enough to fill both chocolate layers. These layers are very thin! I made 10 chocolate cups. You may have to spread out the chocolate so it fills the whole liner. Freeze for 15 minutes.
3. Meanwhile, prepare the pumpkin layer. Combine all ingredients for pumpkin layer in a small bowl. Mix until well combined. I measured out about 1 tablespoon for each cup. Layer over the chocolate and freeze for 20 minutes or until firm.
4. Finish by layering the leftover chocolate over the pumpkin layer and freeze for an hour or until firm.
5. Transfer cups to a sealed container and store in freezer.
6. Enjoy!

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Notes

• Makes approximately 10 cups.

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And now I have to share pictures of my puppies in their outfits! I bought them two outfits each.. it’s Target’s fault.. they know the way to my heart. 

Chuy is looking extra buff as a “Wide Retriever” with foam inserts in his costume!! And Taz was is the cutest “Rufferee” ever. Plus matching pumpkin outfits. They could care less about their costumes. They just want treats. I love them. 

Instead of carving a pumpkin this year, how about a pineapple?

Photo from A Subtle Revelry

This is something I would do with a pumpkin or a butternut squash..? I die for anything bright/pink/colorful.

Photo from My Life and Kids 

Okay just one more. I can’t resist. I might have to paint my pumpkins and get some gold glitter. No carving involved.

Photo from My Life and Kids

This post is turning out to be way longer than I planned. Happy Halloween!! Love you guys!!