A fun healthy alternative to Reese’s peanut butter cups. Gluten-free dairy-free pumpkin pie fudge peanut butter cups. Super easy to make but a bit messy. But messy recipes are the best, right?
What else do you do when you are potty training?
Remake old recipes of course.
If you’re landing on our blog for the first time welcome! We are super excited you are here especially for today’s recipe. We made this chocolate covered pumpkin pie fudge bites recipe back in 2012 and it needed an upgrade. And by upgrade we mean better pictures and this time around we jazzed it up with adding in some peanut butter.
Gluten-free dairy-free pumpkin pie fudge peanut butter cups.
Let’s make this together.
Make sure to share this heavenly pumpkin chocolate cup recipe with your friends.
Rich chocolate covered over peanut butter pumpkin pie fudge.
Oh yes baby.
Super easy to make.
This recipe is a no-brainer after a long day of potty training…or a long day at work.
We HIGHLY recommend you use a reusable silicone cupcake liner for this recipe. This not only makes popping the PB cups out easier but makes clean up a breeze. Being a busy mom that is key!
This dessert would also be perfect to make for a special Halloween treat or who are we kidding these are great to make any time of the year. Yippie!
Easy homemade peanut butter cups made with pumpkin fudge
This recipe has the perfect balance of pumpkin pie flavor with chocolate.
A bit healthier, version of Reese’s peanut butter cups to enjoy this fall season! Made in under 15 minutes.
The hardest part is waiting for them to set in the fridge.Print
Pumpkin pie fudge peanut butter chocolate cups
Gluten-free dairy-free pumpkin pie fudge peanut butter chocolate cups. A fun healthier alternative to peanut butter cups.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- 1 recipe of pumpkin pie fudge
- 1/4 cup peanut butter *this is added to the fudge
- 1 bag of chocolate chips (about 2 cups)
- Make pumpkin pie fudge and blend in peanut butter.
- Set aside in a bowl.
- Melt the chocolate chips over a double boiler.
- Once melted scoop some chocolate on the bottom of the reusable silicone cupcake liners.
- Scoop with pumpkin fudge.
- Pour over more chocolate.
- Place in refrigerator to let set for an hour or so.
- Remove from liners and enjoy.
- Serving Size: makes 12
Ingredient substitutions ideas:
Want to up the protein in the recipe? Use our protein pumpkin pie fudge recipe
Need to keep this recipe paleo? Use almond butter instead of peanut butter.
Or you can use any nut or seed butter you like.
We used Enjoy Life’s chocolate chips but you can use any chocolate you love.
Move over Reese’s peanut butter cups and hello to pumpkin pie peanut butter cups!
Lori and Michelle
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