Thanksgiving in our family typically consists of a large buffet-style meal sometime in the early afternoon. After eating more than you ever wanted to it seems we wait, I don't know, about an hour or two before starting to set out all the snacks and appetizers for supper. We then repeat the stuffing yourself process, but this time with party food instead of a sit-down meal. Makes total sense, right?
Anyway, these pumpkin peanut butter cups are appearing for the supper part of the spread.
Velvety smooth, creamy, melt-in-your-mouth chocolate, pumpkin and peanut butter. There's always room for some of that.
Pumpkin Peanut Butter Cups
inspired by Domestic Fits
1-1/2 cups chocolate chips
1-1/2 tsp coconut oil
1/4 cup + 2 Tbsp pumpkin puree
3 Tbsp creamy peanut butter
3/4 tsp agave nectar
1/4 tsp vanilla
1/2 tsp pumpkin pie spice*
*To make your own pumpkin pie spice, combine 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg and 1/2 tsp allspice. (save remaining for another use)
* Line 24 to 28 mini muffin cups with paper or foil baking cups; set aside. In a microwave-safe bowl combine chocolate chips and coconut oil. Microwave 30 seconds, stir, microwave 30 seconds longer and stir again. Continue microwaving and stirring every 20 seconds until chocolate is smooth and melted.
* Spread enough chocolate into each baking cup to coat the bottom and sides, about 1/2 tsp; let chill in refrigerator 10 minutes or until set.
* Meanwhile, combine pumpkin, peanut butter, agave, vanilla and pumpkin pie spice. When chocolate is set, fill each cup with about 1 tsp of the pumpkin filling. Refrigerate 10 minutes.
* Remelt chocolate and spoon over filling, being sure to cover filling completely. Refrigerate 10 minutes or until set. Store in an airtight container in the refrigerator.
Food for Thought: "You may encounter many defeats, but you must not be defeated. In fact, it may be necessary to encounter the defeats, so you can know who you are, what you can rise from, how you can still come out of it." -Maya Angelou