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–+ servings
stacked crunch cups in front of an orange pumpkin.

Pumpkin Peanut Butter Crunch Cups

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! 
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Servings 12 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!

Notes

For the best texture, enjoy straight out of the freezer or let thaw or just a minute or two before eating. 
Store in the freezer for up to 3 months. 
Did you make this recipe?Let me know how it was!