These Pumpkin Peanut Butter Crunch Cups are a delicious combination of sweet, salty and crunchy. A simple and easy treat that’s perfect for fall!
Alright friends, it’s that time of year. Pumpkin spice season has begun and I am here for it. I’m kicking it off with these delicious, no-bake Pumpkin Peanut Butter Crunch Cups.
These cups are packed with peanut butter, pumpkin puree, rice crisp cereal and those cozy fall flavours from the pumpkin pie spice. I love keeping a batch of these stocked in the freezer for a healthier fall treat, although they honestly don’t last very long!
There’s no oven required to make this dessert, so if baking isn’t your thing or you just want something super easy to put together, this treat is for you! They’re also gluten-free, vegan and dairy-free (as long as you’re using dairy-free chocolate chips!).
Ingredients you'll need
- Peanut butter: use a natural peanut butter that contains only peanuts. Almond butter or cashew butter can also be used here! For a nut-free version you can use sunflower seed butter.
- Pumpkin puree: make sure that you use pumpkin puree (100% pure pumpkin), not pumpkin pie filling.
- Rice crisps cereal: this gives the cups the perfect amount of crunch. I used One Degree Brown Rice Crisps Cereal.
- Dark chocolate chips: you can also use chopped dark chocolate.
- Maple syrup: along with the chocolate, this provides the sweetness for the cups. Feel free to add more to taste!
- Pumpkin pie spice: I prefer to make my own using a combination of ground cinnamon, ginger, nutmeg, cloves and allspice.
- Coconut oil: coconut oil is used in the base for the cups, as well as the chocolate coating to help thin out the chocolate chips.
- Vanilla extract: for a little extra flavour.
- Sea salt: salt really helps enhance the other flavours. Fine sea salt is added to the base and then flaked sea salt is used to top the chocolate coating!
How to make pumpkin pb crunch cups
- Whisk together the base ingredients. Add the rice crisp cereal and stir to combine.
- Line a muffin tin with liners and divide the mixture between them. Use your fingers to press down firmly. Freeze while you melt the chocolate.
- Melt the chocolate chips and coconut oil in a small bowl using the microwave or a double boiler.
- Remove the muffin tin from the freezer and top each cup with melted chocolate. Spread the chocolate out to the edges. Place back in the freezer until firm and then sprinkle with flaked sea salt. Enjoy!
More healthy dessert recipes you'll love
If you make these Pumpkin Peanut Butter Crunch Cups, I’d love to hear from you! Feel free to leave a comment or review below, or tag me on Instagram.
Pumpkin Peanut Butter Crunch Cups
Ingredients
- 1/2 cup runny peanut butter
- 1/4 cup pumpkin puree not pumpkin pie filling
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 cup rice crisp cereal
Chocolate coating
- 3/4 cup dark chocolate chips
- 2 tsp coconut oil
- Flaked sea salt for topping
Instructions
- In a medium bowl, whisk together the peanut butter, pumpkin puree, maple syrup, pumpkin pie spice, coconut oil, vanilla extract, and sea salt. Add the rice crisp cereal and stir to combine.
- Line a muffin tin with liners. Divide the mixture between the 12 liners (~ 1.5-2 tbsp per cup) and use your fingers to press down firmly. Place in the freezer while you melt the chocolate.
- In a small bowl, combine chocolate chips and coconut oil. Melt together by microwaving for 30 second intervals, stirring in between, or heat over the stove in a double boiler.
- Remove the muffin tin from the freezer and top each cup with melted chocolate (~ 2 tsp per cup). Use a small spoon to spread out to the edges, or tilt the pan to evenly coat. Place in freezer until firm, about 1.5-2 hours. Once set, sprinkle with flaked sea salt and enjoy!
