The perfect trifecta, these pumpkin peanut butter cups are full of rich chocolate, creamy peanut butter, AND fresh pumpkin flavors. Made with just 4 ingredients and zero baking required!
Line an 18 count mini muffin tin with muffin liners and set aside.
In a microwave safe bowl or stove top, melt 1 1/2 cups of the chocolate chips of choice. Divide the melted chocolate amongst the mini muffin liners, two-thirds full. Use your spoon to ensure the sides are coated with chocolate. Refrigerate.
In a mixing bowl, add your smooth peanut butter and maple syrup until combined. add 1/4 cup of pumpkin puree and mix until fully combined and smooth.
Pour pumpkin peanut butter mixture evenly amongst the hardened chocolate cups. Melt the remaining chocolate chips and cover each cup completely. Refrigerate until firm.
Notes
TO STORE. Store leftover peanut butter pumpkin cups in an airtight container at room temperature for up to 2 weeks. To store them for longer, refrigerate the cups for 1 month. TO FREEZE. Transfer leftover pumpkin cups to a freezer-safe container and freeze for up to 2 months. Let them thaw overnight in the fridge before enjoying.