Pumpkin Spice Coconut Butter Cups

(gluten-free; dairy-free)

Since variations of pumpkin cups are all the rage these days (because obviously, fall) I threw together some homemade pumpkin coconut butter cups. Big things DO come in small packages. 

Pretty simple:

  • 1/2 cup coconut butter
  • 1 tbs Lakanto Sweetener maple syrup
  • 1/4 cup pumpkin purée
  • 1 tbs pumpkin pie spice
  • 1 tbs cinnamon
  • 1 tbs vanilla extract

For the maple syrup, you can add more depending on how sweet you want them. Once combined, threw the mixture in the freezer for just a couple minutes to allow it to harden up.

For chocolate layer, simply melt dark chocolate (I used Raaka coconut milk chocolate) with a little bit of coconut oil. Layer muffin tins with chocolate, followed by pumpkin mixture, then more chocolate on top. Store in the fridge to harden.