Pumpkin Spiced Almond Butter Cups
Is it bad juju to make two dessert posts, in a row? Especially if they both involve pumpkin and chocolate in some capacity?! Well sh*t, I am willing to take that risk because these deserve to be shared and devoured ASAP. Plus, this is coming from a non-PSL kinda gal so I hope that means this recommendation, and recipe, carries more weight. Now to the recipe - the creamy pumpkin puree creates the perfect texture when its combined with the Cinnamon Almond Butter. Then the spice goes up a notch with the additional of cardamom and a touch of real maple syrup. Sprinkle with Maldon salt and you’ve got fall all in one delicious bite!
Ingredients
Makes 1 dozen cups
2 cups semi-sweet chocolate chips (use a good quality brand like Guittard’s Semisweet Chocolate Baking Chips)
1/3 cup pumpkin puree
1/4 cup cinnamon almond butter (I used Justin’s but you can also make your own!)
2-3 tbsp of real maple syrup
1 tbsp ground cardamom
Maldon salt
Coconut oil or non-stick cooking spray
Additional items
Candy or cooking thermometer for tempering chocolate
12 cup standard cupcake pan
Cupcake liners
Method
Line the cupcake pan with liners and coat liners with coconut oil or non-stick spray. Set aside.
In a medium-sized mixing bowl, combine the pumpkin, puree, cinnamon almond butter, maple syrup and ground cardamom to taste. Stir until it is very creamy.
Temper the chocolate by setting up a double boiler. Make sure the water in the pot does not touch the bottom of the heat-safe bowl with the chocolate because it may cause the chocolate to scorch. Tempering the chocolate will ensure your chocolate will have the best texture and that perfect crunch/snap once its all set. To temper semi-sweet chocolate, keep your burner on low and stir the chocolate ensuring the temperature does not go above 85 degrees F. This should only take 3-5 minutes. Then remove the bowl with the melted chocolate and set aside.
Begin lining the bottoms and sides of the cupcake liners with about 1 tbsp of chocolate. I usually dollop about half of the tbsp in and spread it around the sides and bottom until solid. You may not have to use the entire tbsp to accomplish this but try to move quickly.
Put the cupcake tin in the freezer for 3 minutes or until the chocolate hardens.
Next, using a 1.5 tbsp cookie scoop (or regular tbsp is fine), place the pumpkin/almond butter in the center. Using the back of the spoon try to push the mixture down so its not a big lump (this does not need to be perfect!). Tap the pan on the counter a few times to help it flatten out a bit.
Now, pour another tbsp of melted chocolate on top of the mixture until evenly coated on the top. Repeat with the remainder of the cups sprinkle with a pinch of Maldon salt and pop in the freezer for 5 minutes or until set.
Store in a sealed container in your refrigerator and keep the autumn days alive with one of these a day (it’s what keeps the winter blues away after all!)
