These Granola Pumpkin Butter Cups are perfect for fall! Like a nut butter cup, but 1000x better.
There's not a week that goes by where I don't have some sort of confection stashed away in the refrigerator. These Granola Pumpkin Butter Cups are my latest obsession for fall 🎃 .
We've got three layers:
- Granola
- Pumpkin butter
- Chocolate
A perfect trifecta! I love a creamy dessert, my go-to is usually some chocolate hummus or a local chocolate ice cream topped with maraschino cherries, or a chocolate torte, okay, I obviously have a little obsession with chocolate.
🎃 Ingredients
- Granola - I used a pumpkin spice granola from Purely Elizabeth, SO good! You can also use whatever granola you have on hand.
- Chocolate chips - I opt for dark chocolate chips
- Coconut oil
- Nut butter - you can use whatever nut butter you like. I use an unsweetened sunflower butter but peanut butter, cashew butter, or almond butter are great too.
- Pumpkin puree - not pumpkin pie filling, although I bet that would be delicious 😜
- Maple syrup
- Flaky sea salt
See recipe card for quantities.
🔪 Instructions
Combine all spices into a large bowl and mix thoroughly into lean ground beef
Form into ball shape with your hands
Press into patties on the tray
Place into oven at 350 fahrenheit
Combine all spices into a large bowl and mix thoroughly into lean ground beef
Form into ball shape with your hands
Hint: using silicone muffin cups is a great no-waste way to make homemade nut butter cups!
Storage
Keep the cups in an airtight container in the refrigerator for up to one week or in the freezer for up to one month.
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📖 Recipe
Granola Pumpkin Butter Cups
Ingredients
- 1 cup granola see post above for options
- 2 cups dark chocolate chips
- 1 tablespoon coconut oil
- ⅓ cup unsweetened nut butter see post above for options
- ⅓ cup pumpkin puree
- 2 teaspoons maple syrup
- Flaky sea salt for topping
Instructions
- Combine the chocolate chips and the coconut oil in a medium microwave-safe bowl and microwave in 20-second increments until melted and smooth.
- Place a tablespoon of chocolate into the bottom of 12 muffin cups.
- Divide the granola between the cups pushing down into the chocolate.
- In a small bowl, mix together the sunflower butter, pumpkin puree, and maple syrup. Divide the mixture between the cups then transfer to the freezer for 10 minutes.
- Top the cups with the remaining melted chocolate then freeze again for 20 minutes until set.
- Transfer the cups to an airtight container and store them in the refrigerator for up to one week.
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