I love the fall for many reasons, one reason being the pumpkin flavored everything, everywhere! I am also obsessed with peanut butter, I could probably sit down and eat an entire jar of peanut butter. No joke. I have 1 jar open in the cupboard and 2 more unopened jars in the pantry. I don’t want to run out! I have a friend who is also obsessed with peanut butter, however she actually WILL sit down and eat the whole jar if its in her house. So she just doesn’t buy it anymore, for any reason at all. She came across this recipe for Reeses Pumpkin Peanut Butter Cups, and asked if I’d make it so she could try them and not have to buy any peanut butter. I love being given new recipes to try, especially sweets, and then I can give some of them away! I wasn’t completely sure how I felt about pumpkin and peanut butter being mixed together, but I figured I’d give it a try! The recipe seemed easy enough, and I had everything I needed for it, I love when that happens! So I accepted the challenge, and I was NOT disappointed!!! I strongly suggest you make these for when you are having some company over, or if you want to feel like a glutton, make them for yourself and just hide them in the freezer and don’t share with anyone! That was what I wanted to do 😉
Reeses Pumpkin Peanut Butter Cups
- 1/2 c. chocolate chips, melted
- 2 T Pumpkin puree
- 2 T Peanut Butter, creamy
- 1/8 tsp. cinnamon
- Pinch pumpkin pie spice (optional)
- Start these little guys off by melting the chocolate chips. I opted for the easy way and just microwaved the chocolate chips in a microwave safe bowl in 30 second increments, stirring in between each round in the microwave. While doing this, line mini muffin tins with some fun festive cupcake liners, or whatever you have on hand. You’ll need about 10 liners.
- When the chocolate is melted, use a spoon and put enough chocolate in the liners to fill the bottoms, it won’t take much. Place the pan in the freezer for 8-10 minutes, or until the chocolate has hardened. If you don’t have a big chest freezer that will fit the whole cupcake pan, I actually took the liners out of the cupcake pan and put the liners into an empty ice cube tray. It worked GREAT!
- While the chocolate is freezing, in a small bowl combine the pumpkin, peanut butter, cinnamon and the pumpkin pie spice if you choose to use it. I did use just a few shakes of the pie spice, because I love pumpkin pie. But I’m sure it would be great without it.
- When the chocolate is hard, take it out of the freezer and place about a tsp of the pumpkin mixture in the center of each liner. I didn’t use an actual teaspoon measuring spoon, just a regular spoon, use whatever is easiest for you! After even liner has the pumpkin mixture in it, top with the remaining chocolate. Making sure to cover all of the pumpkin mixture and getting chocolate along the side so it’s not just a chocolate and pumpkin sandwich, but just like a Reeses Peanut Butter Cup!
- Place the liners back in the freezer for another 8-10 minutes. Take out, and enjoy!!!
When I made these, I didn’t think 2 Tablespoons seemed like enough, so I added an extra Tablespoon of each. I had a lot of pumpkin mixture left over. I think without the extra pumpkin and peanut butter you’ll still end up with more of the mixture than you have melted chocolate. So feel free to play around with how much of each you need to use it all up. I ended up just melting more chocolate and making more, including 3 bigger ones in a normal cupcake pan. I think I liked the bigger ones more, just because they had more chocolate than the mixture, like a normal PB Cup would have. You can also use just straight up Peanut Butter and make homemade peanut butter cups. Also delicious, I did this with 4 of the mini ones. Next I want to try to make some homemade caramel (dulce de leche) with the sweetened condensed milk and doing this recipe using that caramel instead of the pumpkin/peanut butter mixture. Doesn’t that sound amazing?! Let me know what you think and what you’d use in the middle!