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.
Enjoy!
Notes
*If you’re allergic to peanuts you can also use almond butter powder instead**You can use other fruit purees instead of pumpkin. Try mashed cooked sweet potato or applesauce. You can also add more texture and flavor to the filling by adding nuts, seeds or flavorings.
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