Defatted peanut butter powder has never tasted so good before these Pumpkin Spice Peanut Butter Cups with White Chocolate. The pb powder and pumpkin puree are the keys to packaging these lovely white chocolate peanut butter cups that taste like a bite of a creamy pumpkin pie. Plus they’re so easy to make and take just minutes to prepare.
No pumpkin? That’s all right, too. The recipe is so versatile, that you can easily substitute the pumpkin puree with cooked sweet potato, applesauce or mashed bananas.
Seriously, you’ll never know that these delicious peanut butter treats are low fat, sugar free, and vegan!
Here’s why I love this recipe
- easy to prepare
- only 4 ingredients
- sugar free
- low carb
Ingredients used to make Healthy Pumpkin Spice Peanut Butter Cups
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Pumpkin puree – I used canned pumpkin puree, which you can find in the baking aisle.
- Pumpkin Pie Spice – like this one. If you don’t have any, you can also use 1/2 tsp of cinnamon powder with a pinch of ginger powder and nutmeg.
- Chocolate Chips of Choice– you can use any chocolate chips in this recipe. For the keto friendly version, use sugar-free chocolate.
- Muffin Cup Liners – any kind will do, but I used these silicone ones which makes it easier to remove these reeses treats once the chocolate sets. You can still use the paper liners with the same results!
More Powdered Peanut Butter Recipes
Step by Step
How to make Healthy Pumpkin Spice Peanut Butter Cups
Mix powdered peanut butter, pumpkin puree and pumpkin pie spice together.
Check the consistency while mixing. For a creamier peanut butter filling, add more pumpkin puree For a thicker, fudgy texture, add more peanut butter powder.
Divide the dough into 6 pieces. Roll into balls, then slightly flatten . Set aside
In a microwave safe glass bowl, melt the chocolate chips in the microwave in 20 second bursts until melted, stirring in between.
Spoon a tablespoon of the melted chocolate into the bottom of a muffin cup liner (I used silicone muffin cups for easy removal, but the paper cups also work).
Drop the prepared peanut butter filling into the center of the muffin cups, and press lightly to help the filling spread out.
Top the muffin cups with more chocolate, then wait for the chocolate to set.
Remove from muffin liners, and enjoy!
Recipe Variations and Optional Add Ins:
- You can use other fruit purees instead of applesauce. Try mashed bananas, cooked sweet potato, or applesauce. You can also add more texture and flavor to the filling by adding nuts, seeds or flavorings.
- Below is my PB Fit Coffee Banana Peanut Butter Cup (recipe here)
- If you’re allergic to peanuts you can also use almond butter powder instead here is one brand I like to use. I’ve used it before to make my vegan 2-ingredient almond butter frosting!
- Also, feel free to experiment with natural flavoring / extracts. Add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as almond extract
Just keep in mind that some extracts contain alcohol, and since this is a no-bake recipe, the alcohol won’t have a chance to fully evaporate. If serving this to kids, or if you’re sensitive to alcohol, be sure to use non-alcoholic extracts or flavorings. Here are some non-alcoholic brands, here: non-alcoholic vanilla extract
How to Make this Healthier
- Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition. Even better, add a tablespoon of ground flaxseed, hemp seeds, or chia seeds.
What Can You Do with Leftover Melted Chocolate?
It’s always a good idea to melt a little more chocolate than you need so that you can ensure proper coating, but what do you do with the leftover melted chocolate? Melted chocolate hardens in cold water, so it makes it a pain to clean if there’s a lot left over. Here’s what I do when that happens. Stir in chopped nuts or seeds to make nut/seed clusters! All you have to do afterward is drop spoonfuls of this chocolate-nut-seed mixture and let it harden. It’s one of my favorite snacks to eat when I’m craving something unhealthy but feeling deserving of something indulgent 🙂
How to Store Healthy Pumpkin Spice Peanut Butter Cups
- Store these Healthy Pumpkin Spice Reeses Cups covered in the fridge for up to 3-5 days.
- You can also freeze them in an air-tight container or freezer bag. They’ll be will be good for up to three months.
Healthy Pumpkin Spice Peanut Butter Cups
- Mix powdered peanut butter, pumpkin puree and pumpkin pie spice together. Check the consistency while mixing. For a creamier peanut butter filling, add more pumpkin puree For a thicker, fudgy texture, add more peanut butter powder.
- Divide the dough into 6 pieces. Roll into balls, then slightly flatten . Set aside
- In a microwave safe glass bowl, melt the chocolate chips in the microwave in 20 second bursts until melted, stirring in between.
- Spoon a tablespoon of the melted chocolate into the bottom of a muffin cup liner (I used silicone muffin cups for easy removal, but the paper cups also work).
- Drop the prepared peanut butter filling into the center of the muffin cups, and press lightly to help the filling spread out.
- Top the muffin cups with more chocolate, then wait for the chocolate to set.