Healthy vegan pumpkin spice cups made with simple ingredients like dark chocolate, maple syrup, coconut flour, almond butter, and pumpkin puree. This easy no-bake recipe is paleo, dairy-free, refined sugar-free, and gluten-free making it the perfect healthy snack or dessert! With fall around the corner, this wholesome pumpkin spice treat is a must bake!
It's pumpkin spice season & these pumpkin cups are to die for.
Fall is here! I am so excited because it is officially pumpkin season. Yes, pumpkin pie, pumpkin lattes, pumpkin spice, pumpkin donuts.... I can keep going. And you know what, I don't think there is a better Fall smell than a kitchen filled with pumpkin spice.
You guys know by now that I love a good no-bake healthy treat. Clean up is easy, they don't take much time, and boy are they delicious.
These no-bake healthy pumpkin spice chocolate cups are seriously next level. They are creamy, perfectly chocolatey, and boy do they taste like pumpkin spice and the fall. One bite and you'll be a new person!
I absolutely love enjoying these gluten-free vegan pumpkin cups after lunch, as a little afternoon snack, and even as a little healthy dessert after dinner. They are honestly so good that I keep going back to the fridge for another. I am in love.
You won't even be able to tell they are paleo or vegan!
The best ever healthy pumpkin spice chocolate cups
These healthy, vegan pumpkin pie cups are honestly one of the best things I have created. It is "Fall" in a perfect, chocolate bite. The pumpkin spice flavor makes them taste like mini healthy pumpkin pies!
These wholesome, vegan, healthy pumpkin spice and dark chocolate cups are so festive and tasty! They only take 40 minutes to make and call for super simple, fresh, nutritious, and clean ingredients. Imagine a pumpkin pie in Reece's peanut butter cup style: sweet and perfectly chocolatey.
They have a gooey and soft inside, yet a crunchy outside. I don't think it gets much better in my opinion. The filling is so soft and delightful, thanks to the creamy almond butter and all-natural maple syrup. I was tempted to just eat the bowl of pumpkin pie filling while I was making these.
On a (healthy) no-bake dessert kick? Check out some of my other favorite recipes...
Ingredients for vegan healthy dark chocolate pumpkin spice cups
This easy recipe calls for minimal and nutritious ingredients. And, one of the best things about this healthy vegan dessert is that you probably have all the ingredients you need to make these cups in your pantry already! I love to cook with simple ingredients.
- Pumpkin Puree - I am in love with pumpkin everything! And what better way to get the natural flavor of pumpkin that using fresh pumpkin puree. You can make your own pumpkin puree or use a store-bought one like me!
- Almond Butter - Nothing quite like a creamy, nutritious spoonful of almond butter. This is very important for this recipe! It makes the pumpkin spice filling extra gooey and creamy.
- Maple Syrup - Baking with maple syrup is like baking with nature's candy. I love everything about it! It is the perfect all-natural sweetener for this healthy dessert.
- Coconut Flour - Coconut flour is essential to get the perfect texture for these healthy pumpkin pie cups. Do not substitute with almond flour! You won't get the same amazing, gooey texture.
- Pumpkin Spice - Hello pumpkin spice! This is honestly KEY for the success of these gooey, healthy pumpkin pie cups.
- Dark Chocolate - I love a good dark chocolate! This recipe calls for any type. You can use a vegan brand like HU Chocolate or even a Paleo one like Enjoy Life Chocolate. Anything will work for this recipe!
- Coconut Oil
How to make paleo healthy pumpkin pie cups
This recipe is so simple and really easy to make. I promise. All you need is cupcake tin and a freezer or, even better, a baking tray and reusable cupcake cups and a freezer. Here, I'll walk you through the steps to make this delicious, healthy, and festive pumpkin spice treat!
To start, either line a cupcake tin with liners or place reusable silicone cupcake liners on a baking tray that will fit in your freezer.
Next, add your preferred dark chocolate chips into a microwavable bowl with the coconut oil. I like to use HU vegan chocolate gems, but anything will work! Microwave for 30 seconds. Stir. Microwave again for 20 seconds. Stir. Repeat on 20-second intervals until completely smooth and silky.
Once your chocolate is melted and ready to go, add a little bit to each cup and place in the freezer for about 10 minutes.
Meanwhile, in separate bowl, combine the pumpkin puree, almond butter, maple syrup, coconut flour, and pumpkin spice with a spatula. It should be a cookie dough consistency.
Once the chocolate is frozen, add a spoonful of pumpkin pie filling to each cup. Gently pat it down with your finger so they are flat disks.
Next, using the remaining dark chocolate, cover the pumpkin filling completely and place back in the freezer for another 15 to 20 minutes.
Once your cups are ready, let them come to room temperate for 10 to 15 minutes on the counter top and enjoy!
Store in the refrigerator (not the freezer). Happy Fall!
How should I store these pumpkin spice cups.
Store your healthy pumpkin spice cups in an airtight container in the refrigerator and enjoy straight from the fridge! These vegan dark chocolate pumpkin cups can also be stored in the freezer; however, let defrost at room temperate for 10 to 15 minutes before serving. Yay for pumpkin season!
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Healthy Dark Chocolate Pumpkin Spice Cups
Ingredients
- ¼ cup pumpkin puree
- 2 tablespoon almond butter
- 1 Tbs maple syrup
- 1.5 tablespoon coconut flour
- 2.5 teaspoon pumpkin spice
- 1 cup dark chocolate
- 1 tablespoon coconut oil
Instructions
- Line a cupcake tin with 10 muffin liners or use 10 reusable cupcake liners placed on a baking tray.
- Add dark chocolate chips and coconut oil to a small microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave again for 20 seconds. Stir. Repeat on 20-second intervals until completely smooth.
- Add 1 Tablespoon (Tbsp) of melted chocolate to each cup. Place in the freezer for 10 to 15 minutes.
- Meanwhile, add pumpkin puree, almond butter, maple syrup, coconut flour, and pumpkin spice to a small bowl and mix with a spatula.
- Remove the cupcake tin from the freezer and add approximately 1 tablespoon of pumpkin filling to each cup. Gently pat down with finger so they are flat disks.
- Cover the pumpkin filling completely with the remaining chocolate — about 1 to 1.5 tablespoons per cup. Place back in the freezer for 15 to 20 minutes.
- Store in the refrigerator. Enjoy straight from the fridge or leave them at room temperature for 10-15 minutes!
Nutrition
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Blankenship Madeline says
Taste: The combination of pumpkin and chocolate chunks are a fall must. The pumpkin spice mix is the perfect addition to make these paleo blondies taste soo good. Texture: These blondies are thick and chewy just like a traditional blondie. They're a couple inches thick and they have a delicious chew to them.
Lilly Hauls says
So easy and actually so good! They taste like mini chocolate pumpkin pies.
Tati Chermayeff says
Hi Lilly, so happy to hear you enjoyed these pumpkin muffins! I am a huge fan myself 🙂
Emily Richards says
Ok. WOW. Make these, that is all I am going to say. The perfect healthy snack / dessert.
Tati Chermayeff says
Hi Emily! So happy you enjoyed these pumpkin spice cups. They are really the perfect, easy dessert!
NoElle says
Soo delish!! Quick and easy recipe for newbies and rookies!
Steph Gilet says
These are the BEST fall treat ever!! So easy to make - just a few ingredients and a simple recipe to follow (plus no bake time)! The pumpkin filling puts the yummiest twist on the class PB cup filling! My new favorite fall snack, 10/10 recommend!! (:
Tati Chermayeff says
Yay! I am so happy you loved this recipe Steph. It is definitely one of my all-time favorites too!