Gingerbread Peanut Butter Cups, Pumpkin Cups, and Gingerbread Peanut Butter Pumpkin Cups
Servings Prep Time
9 20 Minutes
Servings Prep Time
9 20 Minutes
Ingredients
Chocolate Cups
  • 5oz Dark chocolateDairy free if needed
Gingerbread Peanut Butter
  • 1Cup Unsalted peanuts
  • 1Tbsp Blackstrap molasses
  • 1Tsp Ground Cinnamon
  • 1/2Tsp Ground Ginger
  • 1/4Tsp Salt
  • 1/8Tsp Ground Nutmeg
  • 1/8Tsp Ground cloves
Pumpkin Mixture
  • 1/4Cup Pumpkin
  • 1/4Cup brown rice flour
  • 1 Tbsp maple syrup
  • 1/8Tsp 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.

Share this: