4 Tablespoons pumpkin puree (NOT pumpkin pie puree)
4 Tablespoons peanut butter (creamy or chunky)
11/2 Tablespoons maple syrup (or any other liquid sweetener)
1 teaspoon chia seeds
pinch of pumpkin pie spice or cinnamon
1 cup semi-sweet chocolate chips, divided (or milk chocolate chips)
youâll also need 10 muffin liners (silicone or paper)
In a small bowl, mix all the ingredients except for the chocolate chips.
Line up 5 muffin liners on the counter. I find silicone liners to be easier to use.
Using a microwave-safe bowl, melt 1/2 cup of chocolate chips in the microwave. Set it to 45 seconds and then check the chocolate. You donât need the chips to be melted, but you do want them to be glistening. Continue microwaving them at 20-second intervals until all the chips are shiny. Take them out of the microwave and stir until the chocolate is thick and creamy.
Spoon just enough chocolate to cover the base of the muffin liners (a 1/2 tablespoon should be enough). Repeat for the other 4 cups.
Scoop up just under a tablespoon of the pumpkin/peanut butter filling and shape it into a small disk. Place it over the chocolate in the muffin tins. Repeat for the other 4 cups.
Spoon the remaining chocolate over the pumpkin/peanut butter fillings.
Repeat steps 2 to 6. I broke up everything into 2 batches because the melted chocolate starts to harden pretty quickly. Prepare the cups in 2 batches to make sure that youâre working with soft chocolate.
Freeze the cups for 30-40 minutes. Store them in the refrigerator.