About the Recipe

In the spirit of Halloween, I wanted to share this guilt-free, deliciously rich, little chocolate pumpkin butter cups recipe with you. When I was a trick-or-treater, I remember my all time favourite treat to search for in my massive pillowcase worth of goodies, was ALWAYS the Reese’s Peanut Butter Cups. I would literally dump out my entire pillowcase onto the floor and count how many I had, and then I would try to trade my bags of chips or Kit Kats with my brother for his Reese’s so I could add to my stash.

So this is the best alternative since the good ol’ trick-or-treatin’ days.

Not only is it festive, but it’s super easy to make, and an extremely healthy option. There is already SO much junk food circling around during this time of year, the last thing we need is another thing for you to say NO to.

But, I always say, for every guilty favourite, there’s always a way to make it your own. 🙂 And it’s nice to know you have a healthy, satisfying go-to option around when you might be tempted by other ghoulish treats. So hopefully this will make it easier for you to give into more of the good!

Plus! If you wanted to send it with your kids to school, you wouldn’t have to worry about any nut allergies. 😉

Sairah Pettes

Sairah works with Healthoholics as our Online Marketing Manager. You’ll see her at special events, as part of our Holistic Weight Loss Program, and within our Facebook communities. Behind the scenes, Sairah has an active role managing our online marketing efforts.

When she’s not at Healthoholics, Sairah is changing the world as a Body Positive, Intuitive Eating Coach.

The Recipe

Chocolate Pumpkin Butter Cups

Prep Time:
40 mins
Cook Time:
1 hour
Sairah Pettes
Total Time:
1 hour, 40 mins


  • ½ cup melted coconut oil
  • ½ cup cacao powder
  • 2 tablespoons maple syrup


  • 2 tablespoons melted coconut oil
  • ½ cup pumpkin purée (not pumpkin pie filling)
  • 3 tablespoons sunflower seed butter
  • 2 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
  1. Line 12-hole muffin tin with parchment paper muffin cups.
  2. In a small bowl, combine all ingredients for chocolate layer. Mix until well combined.
  3. Spoon approximately ½ tablespoon of chocolate mixture into each muffin cup to create a thin bottom layer. Use the back of your spoon to spread out the chocolate so it fills the whole base, if needed. Set aside remaining chocolate mixture.
  4. Place muffin tin in the freezer for 15 minutes.
  5. While the chocolate is setting, prepare the pumpkin layer.
  6. In a new small bowl, combine the ingredients for the pumpkin. Mix until well combined.
  7. Remove muffin tin from the freezer and spoon approximately 1 Tbsp of pumpkin mixture into each muffin cup. Use the back of your spoon to spread out the pumpkin mixture so it evenly covers the chocolate base. Freeze for 20 minutes, or until firm.
  8. Remove muffin tin from the freezer and evenly spoon the remaining chocolate over each muffin cup. Return to the freezer to set for an hour, or until firm.
  9. Transfer finished Chocolate Pumpkin Butter Cups to a sealed container and store in freezer.
  10. Enjoy!

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