Healthy homemade Reese’s peanut butter pumpkin cups that are vegan and no-bake are the absolute perfect fall dessert. Made with 6 pantry-staple ingredients like chocolate, pumpkin puree, peanut butter, and maple syrup, you can whip these up in just 20 minutes and have an easy dessert on hand for the whole week!
Ingredients you’ll need to make your homemade Reese’s peanut butter pumpkin cups
- Chocolate chips. You can use any flavour you’d like! I like going for a semi-sweet flavour since it mixes well with the salty/sweet filling.
- Coconut oil. This will be used to melt the chocolate chips. It helps make the melted chocolate smooth and shiny.
- Peanut butter. I love using a natural creamy peanut butter since it makes the filling super smooth and rich.
- Almond flour. This helps to make your filling a little less runny and similar to a paste so that you can easily fill your Reese’s cups when assembling them.
- Pure pumpkin puree. This adds a little hint of pumpkin flavour, but not too much. It definitely does not overpower the peanut butter taste and can always be omitted if you want to make a regular peanut butter Reese’s cup. I recommend using pure pumpkin puree and not pumpkin pie filling, since the latter is filled with sweeteners and is not just pumpkin as the ingredient. Maple syrup will be added in this recipe to make it sweet!
- Maple syrup. For some added sweetness.
Tips on making your vegan homemade Reese’s peanut butter pumpkin cups
- Use a silicone muffin tray. I find it so much easier to pop out your Reese’s cups in here than in a regular pan. Plus, I personally find it easier to put these trays in the freezer. Convenience for the win!
- Use cupcake liners. I line a silicone muffin tray with cupcake liners so that it’s easier to pop out your homemade Reese’s cup. It also gives it more of a Reese’s look because of the folds on the side of the cupcake liners. Additionally, when you pour your melted chocolate inside, it’s easier to mix it around so that it spreads evenly.
- NOTE: You can make these Reese’s in a standard muffin size tray, or you can make them into minis! If you have the mini cupcake liners, you can make them in there for a fun, bite-sized treat.
- Use a teaspoon to spoon your chocolate in the cupcake liners. A smaller spoon makes it easier to control how much chocolate you’re putting into each muffin liner. You don’t want to put too much, so put about 1 and a half teaspoons of chocolate in the liner, and use the back of the spoon to push up some of the chocolate on the sides of the liner.
- Freeze your bottom layer of chocolate first without the filling inside. I do this because I want to make sure the chocolate has hardened before putting the peanut butter pumpkin filling inside. I don’t want the chocolate and the filling to mix in together, so it’s best to freeze that separately.
How do I store these homemade Reese’s and how long do they last?
Keep your vegan Reese’s peanut butter pumpkin cups in the freezer for up to two months. Before enjoying, let them thaw out in room temperature for about 10 minutes.
- If you’re still looking for more sweet recipes, you need to make my Vegan Pumpkin Peanut Butter Chocolate Fudge! Made with five ingredients, no-bake, and so good you may just eat them all in one sitting. Don’t say I didn’t warn you!
- If you’re craving for more pumpkin flavoured recipes, you will fall in love with my Fluffy Vegan Pumpkin Bread!
- If you’re on the lookout for a more savoury fall recipe, I’ve got you covered with my Creamy Vegan Alfredo Sauce with Sun-dried Tomatoes. It is so cozy, hearty, and absolutely delicious and easy for a weeknight meal. Plus, it makes a great lunch for the following day!
Healthy Homemade Reese’s Peanut Butter Pumpkin Cups (Vegan)
Chocolate base and topping:
- 2 1/2 cups semi-sweet chocolate chips, or any chocolate of your choice
- 1 tsp coconut oil
- Flaky salt, to top your Reese’s cups
Peanut Butter Pumpkin Filling:
- 1/2 cup creamy natural peanut butter, or any nut butter of choice
- 1/4 cup almond flour
- 2 tbsp pure pumpkin puree
- 1 tbsp maple syrup
- Place chocolate and coconut oil in a bowl and melt in the microwave for 25-30 second increments, stirring in between until completely melted, no chunks remaining.
- Once melted, take a silicone muffin tray and line them with paper cupcake liners. Use a teaspoon to drizzle melted chocolate in each liner. Use the back of the spoon to push the melted chocolate onto the sides of the cupcake liner to ensure the whole base and sides are coated. Repeat for the rest of the paper liners and place in the freezer for about 10 minutes.
- While the base is freezing, make the filling by adding all ingredients into a bowl and mixing well until combined.
- Remove the silicone tray from the freezer and place on the working surface. Use a tbsp and roll out a small circular shape of the filling in your hands, place and gently press into each chocolate cup.
- Place back in the freezer for 5 minutes to harden slightly, then remove and cover each chocolate cup with more melted chocolate, making sure you cannot see the filling (because who doesn’t love a thick layer of chocolate?) Repeat for the remaining Reese’s cups.
- Place in the freezer for a minimum of 30 minutes to set and enjoy!
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