Gingerbread Peanut Butter Cups, Pumpkin Cups, and Gingerbread Peanut Butter Pumpkin Cups

DECEMBER 182016

These little chocolate cups are great little dessert for this Christmas season. I made Gingerbread Peanut Butter Cups, Pumpkin Cups, and Gingerbread Peanut Butter Pumpkin Cups. I cannot believe in one week it will be Christmas. Today I bring you a treat that you can make with both or just gingerbread or just pumpkin. These are lower in sugar for a more wholesome treat this holiday season.

First, line you mini cupcake liners with dark chocolate. I used a dairy free chocolate to keep these vegan.

Next make your gingerbread peanut butter.

Add peanuts, blackstrap molasses, salt, cinnamon, ginger, nutmeg and cloves to a food processor. The blackstrap molasses adds a nice boost of iron.

Process until smooth. We 

Mix pumpkin purée, brown rice flour, maple syrup and cinnamon together to make the pumpkin mixture.

I filled some of these with gingerbread peanut butter, some with the pumpkin mixture and some with both.

These Gingerbread Peanut Butter Cups and Pumpkin Cup make adorable holiday treats. Give them as gifts or keep them for for yourself.

We had our first snow accumulation this winter. It was our puppy’s first time in the snow and she loved it.

I wish you and your family a holiday season full of happiness, love and joy.

Print Recipe
Gingerbread Peanut Butter Cups, Pumpkin Cups, and Gingerbread Peanut Butter Pumpkin Cups
Prep Time 20 Minutes
Servings
Ingredients
Chocolate Cups
  • 5 oz Dark chocolate Dairy free if needed
Gingerbread Peanut Butter
  • 1 Cup Unsalted peanuts
  • 1 Tbsp Blackstrap molasses
  • 1 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1/4 Tsp Salt
  • 1/8 Tsp Ground Nutmeg
  • 1/8 Tsp Ground cloves
Pumpkin Mixture
  • 1/4 Cup Pumpkin
  • 1/4 Cup brown rice flour
  • 1 Tbsp maple syrup
  • 1/8 Tsp Ground cinnamon or pumpkin spice
Prep Time 20 Minutes
Servings
Ingredients
Chocolate Cups
  • 5 oz Dark chocolate Dairy free if needed
Gingerbread Peanut Butter
  • 1 Cup Unsalted peanuts
  • 1 Tbsp Blackstrap molasses
  • 1 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1/4 Tsp Salt
  • 1/8 Tsp Ground Nutmeg
  • 1/8 Tsp Ground cloves
Pumpkin Mixture
  • 1/4 Cup Pumpkin
  • 1/4 Cup brown rice flour
  • 1 Tbsp maple syrup
  • 1/8 Tsp Ground cinnamon or pumpkin spice
Instructions
  1. Melt the chocolate over a double boiler. I use a make shift one with a heat proof bowl over a pot of simmering water.
  2. Line 9 cavities of a mini cupcake pan with mini liners. Spread a couple of tsp over over the bottom and up the sides of the mini cupcake liners.
  3. Place tray in the freezer to help chocolate set up faster.
  4. Add all the ingredients for the gingerbread peanut butter to the bowl of a food processor and run until a smooth peanut butter forms. This can take 10-12 minutes.
  5. Add pumpkin, rice flour, cinnamon or pumpkin spice and maple syrup to a small bowl. Mix until smooth.
  6. Remove the cupcake pan from the freezer.
  7. To make gingerbread peanut butter cups. Add two tbsp of the peanut butter to each cup. Cover with chocolate. I made three of these.
  8. To make gingerbread peanut butter pumpkin cups, add 1 tsp peanut and 1 tsp pumpkin mixture to each cup. I made three of these.
  9. To make pumpkin cups. Add two tbsp of the pumpkin mixture to each cup. Cover with chocolate. I made three of these.
Recipe Notes

You will have extra gingerbread peanut butter and pumpkin mixture. Save for stirring in oatmeal or spreading on toas and fruit.

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