• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » All Recipes

    Vegan Chocolate Pumpkin Seed Butter Cups

    Published: Dec 5, 2019 Last Modified: Apr 13, 2020 by Allison

    93 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe
    a stack of chocolate pumpkin seed butter cups pinterest image
    stack of a few pumpkin seed butter cups with a bite taken out of the top one and the recipe title text for pinterest

    These vegan chocolate pumpkin seed butter cups are totally scrumptious! Pumpkin seed butter, pumpkin puree, and pumpkin spice combine into a sweet chocolaty morsel that’ll leave you wanting another… and another… and another. These healthy treats are lightly sweetened with maple syrup and packed with iron, magnesium, and zinc.

    Pumpkin Butter Pumpkin Spice Chocolate Cups Recipe

    I never thought I’d say this, but I’ve fallen fast and hard for pumpkin seed butter.

    With apologies to peanut butter, pumpkin seed butter has much more going for it from a nutritional perspective. Pumpkin seed butter is packed with iron, zinc, and magnesium: a two tablespoon serving supplies 23 percent of your recommended daily intake of iron; 14 percent of your recommended daily intake of zinc; and 37 percent of your recommended daily intake of magnesium!

    Minerals aren’t all that pumpkin seed butter has to offer: it’s also an excellent source of protein, providing 10 grams per 2 tablespoon serving. Indeed, it is an excellent food for athletes and fitness buffs: not only is its protein content impressive, but it is also a source of the conditionally essential amino acid L-Arginine. You might have heard that L-Arginine helps to increase blood flow, the reason being that it is the precursor for the synthesis of nitric oxide (which I discussed in my previous post with regard to beets). Nitric oxide is a signalling molecule to the vascular system, which can amplify blood flow and nutrients.

    I’d been enjoying pumpkin seed butter on my toast for quite some time until I came up with the idea of using it as a nut butter cup filling! (Because research has shown that people are far more likely to eat something that is good for them when it’s all wrapped up in chocolate. 😉 )

    Sometimes, inspiration strikes like a lightning bolt, and that certainly happened with this recipe. Pumpkin seed butter definitely had to be the base, but I couldn’t ignore the impulse to add pumpkin puree and pumpkin pie spice, too! Triple the pumpkin = triple the fun.

    how to make these chocolate pumpkin seed butter cups

    These healthy chocolate pumpkin seed butter cups are a breeze to prepare. All that you need to do to begin with is melt some dark chocolate or semisweet chocolate chips with a tiny bit of coconut oil.

    In a bowl, stir together pumpkin seed butter, pumpkin puree, pumpkin pie spice (homemade or store-bought), maple syrup, oat flour, and sea salt. Refrigerate this mixture for a few minutes to firm up. Then divide into 8 equal balls and lightly flatten into disks.

    Line a muffin pan with 8-12 paper liners and add 2 teaspoon of melted chocolate to each. (I opted to make 8 pumpkin seed butter cups and 5 pumpkin seed butter balls; hence the range in number of paper liners there). Place a pumpkin seed butter disk into the chocolate and top each with 1 teaspoon of melted chocolate. Freeze for 30 minutes before enjoying.

    HEALTHY TREAT RECIPE: Pumpkin Seed Butter and Pumpkin Spice Chocolate Cups

    These pumpkin seed butter and pumpkin spice chocolate cups require just a few ingredients- most of which you probably have on hand already. Pumpkin seed butter can be found in many grocery stores, health food stores, and online. Or, if you have a food processor, you can make your own! To make homemade pumpkin seed butter, toast 3 cups of raw shelled pumpkin seeds (sometimes called pepitas) in a 300 degree F oven for 12 minutes. Once cool, process in the food processor until a butter forms, 10-15 minutes.

    Pumpkin Seed Butter and Pumpkin Spice Chocolate Cups
    Healthy Pumpkin Seed Butter and Pumpkin Spice Chocolate Cups
    Pumpkin Spice and Pumpkin Seed Butter Chocolate Cups Recipe

    Clearly, I just can’t let pumpkin season go too easily, huh? I hope you don’t mind! If you love pumpkin as much as I do, be sure to look at my pumpkin spice oatmeal blender pancakes, pumpkin spice almond butter brownies, and pumpkin spice latte recipes, too!

    If you make these vegan chocolate pumpkin seed butter cups, let me know by leaving a comment and a rating below this post. And don’t forget to post a photo to Instagram with @upbeet.kitchen and #upbeetkitchen! I love seeing your delicious recreations.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Pumpkin Spice and Pumpkin Seed Butter Chocolate Cups Recipe

    Vegan Chocolate Pumpkin Seed Butter Cups


    ★★★★★

    5 from 3 reviews

    • Author: Allison
    • Total Time: 10 minutes
    • Yield: 12–13 cups/balls 1x
    Print Recipe
    Pin Recipe

    Description

    These vegan chocolate pumpkin seed butter cups are totally scrumptious! Pumpkin seed butter, pumpkin puree, and pumpkin spice combine into a sweet chocolaty morsel that’ll leave you wanting another… and another… and another. These healthy treats are lightly sweetened with maple syrup and packed with iron, magnesium, and zinc.


    Ingredients

    Scale
    • 1 cup chopped dark chocolate or semisweet chocolate chips (55 percent cacao or higher)
    • 1 tsp virgin coconut oil
    • ½ cup pumpkin seed butter
    • ¼ cup pumpkin puree
    • 1 ½ tsp pumpkin pie spice (homemade or store-bought)
    • 2 tbsp pure maple syrup
    • 3 tbsp oat flour
    • Pinch of fine sea salt

    Instructions

    1. Stir together the pumpkin seed butter, pumpkin puree, pumpkin pie spice, maple syrup, oat flour, and salt in a medium bowl. Refrigerate for 10 minutes to firm up.
    2. Line a plate with parchment paper. Remove the bowl from the fridge and roll the pumpkin seed butter into 12-13 equal balls. Place on the lined plate and lightly flatten into 1-inch disks.
    3. Melt the chocolate chips and coconut oil in a small saucepan over low heat.
    4. Line a muffin pan with 8-12 cups, depending on whether you are just making cups or if you want to make some pumpkin seed butter balls, too. I made 8 cups and 5 balls.
    5. Place 2 teaspoon of melted chocolate into each muffin cup. Add a pumpkin seed butter disk to each and top each with 1 teaspoon melted chocolate.
    6. If you are making pumpkin seed butter balls as well, dip the each pumpkin seed butter disk directly into the remaining melted chocolate and return to the parchment paper lined plate.
    7. Place the muffin pan and plate (if making balls) in the freezer for at least 30 minutes. Remove cups and balls from respective pan and plate and transfer into an airtight container. Store in the freezer.

    Notes

    I chose to make a combination of pumpkin seed butter cups and pumpkin seed butter balls. I ended up with 8 cups and 5 balls. If you want to make just cups or just balls, feel free to do so! You might end up needing to melt a bit more chocolate if you want to make 12 pumpkin seed butter cups.

    • Prep Time: 10 minutes
    • Cook Time: 0 minutes
    • Category: Dessert, Healthy snacks

    Keywords: vegan pumpkin seed butter cups, vegan pumpkin chocolate cups, vegan pumpkin spice chocolate treats

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    I’d love to know how long you can make a batch of these babies last! Ours were gone within a couple of days.

    See you soon with a meaty veggie burger recipe that’s sure to brighten up your weekend. Enjoy!

    Related

    « Nourishing Beet, Cabbage, and Kidney Bean Borscht
    Tempeh, Quinoa, and Sweet Potato Burgers »

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Mia

      December 07, 2019 at 7:01 pm

      Decadent, delicious, nutritious, easy to make. Unreal good!

      ★★★★★

      Reply
    2. Rachel

      December 19, 2021 at 4:44 pm

      These are absolutely superb!

      ★★★★★

      Reply
      • Allison

        December 20, 2021 at 5:03 pm

        Thank you, I’m so happy they were enjoyed!

        Reply
    3. Rhonda

      October 13, 2022 at 9:06 pm

      Very tasty!

      ★★★★★

      Reply

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
      ★★★★★
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • featured image for the post, 1200x1200 pixles, of a serving of the salmon pesto quinoa bake on a light blue plate
      Salmon Pesto Quinoa Bake
    • featured image for the post, an overhead shot of the mole chicken, rice, salsa, and cabbage topped with Greek yogurt in a bowl on a light pink backdrop
      Mole Chicken Bowls
    • featured image for the blog post, overhead photo of a barbecue meatball bowl with quinoa, sweet potato, broccoli, and avocado sauce
      Barbecue Meatball Bowls with Avocado Goddess Sauce
    • 1200x1200 pixel featured image for this recipe, an overhead close up photo of an egg and pesto breakfast burrito sliced in half
      Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...