Salted Caramel Pumpkin Cups
Don’t get me wrong, peanut butter cups are delicious, but I am obsessed with these Salted Caramel Pumpkin Cups! The filling is so creamy and rich that pairs so well with the chocolate and sea salt. Trust me when I say adding pumpkin to your caramel sauce is a fabulous idea! These cups are a fun, easy treat to make for the season that everyone will enjoy!
What you will need
Coconut Cream – This is what we will use to make the caramel sauce with. You will want to use the full fat coconut cream from the can. Make sure to just use the thick part and no liquid.
Pumpkin Puree – Pumpkin is rich in vitamin C, fiber, antioxidants, and can also support heart health, immune health, and eyesight. Adding pumpkin to caramel is such a game changer too!
Coconut Sugar – This is what we will use to sweeten the caramel sauce with.
Chocolate Chips – I use dairy and refined sugar free chocolate, but you can substitute with any type of chocolate.
Vanilla Extract – This adds a nice flavor to the pumpkin caramel.
Coconut Oil – We will use this to melt the chocolate with.
Salt – In this recipe we will be using a little salt in the caramel and sea salt flakes for topping
How to make the salted caramel pumpkin cups
First, In a small sauce pan over medium heat, add the coconut cream, coconut sugar, and pumpkin puree. When it starts to bubble a lot, turn the heat down to low and let simmer for 15-20 minutes while stirring frequently. When the caramel has thickened a lot, take it off the stove and mix in the vanilla extract and salt. Let the caramel cool for a few minutes.
Next, melt the chocolate chips with the coconut oil in either a double boiler or in the microwave for 30 second increments. Then, in 12 muffin cups, add a spoonful of chocolate to each and spread some of the chocolate up the sides a little. Place the cups in the fridge for a few minutes to set.
Take the cups out of the fridge and the add a spoonful of pumpkin caramel to each cup leaving some space between the edges.(You want to have a slightly thick layer of chocolate on the sides of the cups or the caramel will squish out.) Pour a couple spoonful’s more of the melted chocolate on top. Place the cups back in the fridge to set. Take the cups back out of the fridge and top with some sea salt flakes and enjoy!
Other recipes you will enjoy
Salted Caramel Pumpkin Protein Truffles
Salted Caramel Pumpkin Cups
Equipment
- 12 muffins cups
- small sauce pan
Ingredients
- 1 cup coconut cream(full fat from the can with no liquid part)
- 1/2 cup coconut sugar
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
- 1/4 tsp salt
- 9 oz chocolate chips(plus 1 tsp coconut oil for melting)
- 1 tsp coconut oil
- Sea salt flakes
Instructions
- In a small sauce pan over medium heat, add the coconut cream, coconut sugar, and pumpkin puree. When it starts to bubble a lot, turn the heat down to low and let simmer for 15-20 minutes while stirring frequently.
- When the caramel has thickened a lot, take it off the stove and mix in the vanilla extract and salt. Let the caramel cool for a few minutes.
- Melt the chocolate chips with the coconut oil in either a double boiler or in the microwave for 30 seconds increments.
- In 12 muffin cups, add a spoonful of chocolate to each and spread some of the chocolate up the sides a little. Place the cups in the fridge for a few minutes to set.
- Take the cups out of the fridge and the add a spoonful of pumpkin caramel to each cup leaving some space between the edges.(You want to have a slightly thick layer of chocolate on the sides of the cups or the caramel will squish out.)
- Pour a couple spoonful's more of the melted chocolate on top. Place the cups back in the fridge to set.
- Take the cups back out of the fridge and top with some sea salt flakes and enjoy!
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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