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The creamy, fall favored flavor of freshly baked pumpkin pie mingles with the subtly sweet vanilla flavor of white chocolate or the cocoa rich taste of dark chocolate in these decadent pumpkin candy cups.
I decided to make these oh so yummy fall treats after seeing several similar recipes for pumpkin candy cups pop up on my Pinterest feed. Naturally, they all were made with store bought chocolate and had loads of sugar in them. So I chose to create my own, healthy, sugar free, gluten free, and Trim Healthy Mama friendly version.
The resulting pumpkin candy cups definitely satisfy my sweet tooth! They taste amazing, put me in the fall spirit, and they even look great to serve to guests.
Pumpkin Candy Cups
The creamy, fall favored flavor of freshly baked pumpkin pie mingles with the subtly sweet vanilla flavor of white chocolate or the cocoa rich taste of dark chocolate in these decadent pumpkin candy cups.
Diets 
THM Fuel 
Ingredients
For the Chocolate Shell
- 2 recipes
homemade white chocolate ; 2 bags (9 oz. each)Lily's Dark Chocolate Chips ; AND/OR 2 bags (7 oz. each)ChocZero white, milk, or dark chocolate chips
For the Pumpkin Pie Filling
- ¾ cup THM Baking Blend
- ⅓ cup powdered erythritol or equivalent powdered sweetener
- ¼ cup pumpkin puree (homemade or store bought)
- 2 ounces ⅓ fat cream cheese, softened
- 1 teaspoon pumpkin pie spice
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon mineral salt
Instructions
- Line 36 mini muffin pan with mini muffin liners (or leave alone if using a silicone mini muffic pan).
- Using a double boiler (you can create a double boiler by filling a small saucepan with about 1 inch of water and placing a stainless steel or glass bowl over the mouth of the pan), melt the chocolate until just melted (not too liquidy). Remove from heat.
- While chocolate is melting, in a small bowl, mix together the baking blend, sweetener, pumpkin, cream cheese, pumpkin pie spice, vanilla, and salt. A stiff dough will result.
- Fill each muffin cup about 1/3 full with the warm chocolate.
- Roll out the pumpkin dough into 3/4-inch diamteer balls (each uses just under 1 teaspoon of the dough). Flatten each ball slightly and press gently into the chocolate in a muffin cup.
- Pour more white chocolate over the top of the filling.
- Refrigerate or freeze until hardened. Keep stored in an airtight container in the refrigerator.
Notes
Nutrition facts based on the white chocolate option.
Nutrition
Serving: 1candy cupCalories: 48kcalCarbs: 1gProtein: 2gFat: 7gFiber: 1g
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https://www.tjstaste.com/pumpkin-candy-cups/
Is the measurement for the powdered erythritol before or after you make it into a powder?
After it’s powdered. 🙂 The recipe is supposed to be written is in the order it is done. So if it says 1/3 cup powdered sweetener, that means it’s measured already powdered. If it says 1/3 cup sweeter, powdered, then you measure first then powder it. I know not all blogs do it correctly though. But I do try to stick to that. 🙂 Hope that helps. Have a great day, Melody!
That makes so much sense! i never knew that! Thank you so much! Looking forward to making these today! 😃
Made these for the kids. Thanks!
I’m definitely going to try these! For the dark chocolate version, is butter added to the Lily’s chips (since it says melt chocolate and butter together) or is it just the chips alone that I’m supposed to melt?
Hi, Holly. That was actually a mistake from an earlier draft of the recipe that I forgot to remove. I corrected it. Thanks for noticing!