Dark Chocolate Sea Salt Pumpkin Butter Cups
Pumpkin Lovers Unite!
I was fortunate enough to grow up in a small town in Illinois that
(true story) is the pumpkin capital of the world. Back when it was “Libby's Libby's Libby's on your label label label”….the Libby's (now Nestle) pumpkin packing plant was right off the interstate coming into town. Mounds and mounds of pumpkins would greet you, and we had an annual pumpkin festival and pumpkin parade.
I have such great memories of those times.
Here is One of My Favorite Ways to Use Our Pumpkin Butter:
Dark Chocolate Sea Salt Pumpkin Butter Cups
- 10 oz bag of dark chocolate chips
- 2 tsp coconut oil
- 1/3 cup smooth peanut butter
- 3 tbsp Adams Apple Co Pumpkin Butter
- 1 tsp maple syrup
- Coarse sea salt for sprinkling on top
Instructions:
- Fill 12-cup muffin tin with paper muffin cups.
- Melt chocolate chips and coconut oil in microwave in 20-second intervals until completely melted.
- In a small bowl, combine peanut butter, pumpkin butter, and maple syrup.
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Place 2 teaspoons of chocolate into each of the molds with a spoon and gently push the chocolate 1/3 of the way up the sides of the muffin cups. Place in the freezer to harden for 10 minutes.
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Remove from freezer and drop in about 1 tablespoon of pumpkin mixture into the center of the chocolate and smooth down.
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Top the pumpkin mixture with 2 teaspoons melted chocolate and let sit for a few minutes before sprinkle with coarse sea salt.
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Store in the refrigerator for 1 week or in the freezer for 3 months.