Ingredients
• 1 cup pumpkin puree (unsweetened)
• 1/2 cup white chocolate chips (or sugar-free)
• 1/4 cup maple syrup or honey
• 1/4 cup almond butter or coconut oil
• 1 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• Pinch of salt
• Optional: chopped pecans, crushed graham crackers, or Halloween sprinkles for topping
Instructions
- In a small saucepan over low heat, warm pumpkin puree and maple syrup, stirring gently.
- Remove from heat. Stir in almond butter (or coconut oil) until smooth.
- Add vanilla, pumpkin pie spice, and salt. Mix well.
- Melt white chocolate chips in the microwave (in 20-sec bursts) or using a double boiler. Stir until creamy.
- Fold melted white chocolate into the pumpkin mixture until swirled and silky.
- Line a muffin tin with 12 mini cupcake liners or use a silicone mold.
- Spoon mixture into cups, filling to the top.
- Sprinkle with pecans, graham cracker crumbs, or festive sprinkles if desired.
- Freeze 30–40 minutes until firm, or refrigerate 2 hours.
- Enjoy chilled straight from the fridge—creamy, cool, and absolutely dreamy!
💡 These keep beautifully in the freezer—perfect for make-ahead holiday treats!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 5 mins , Total Time : 50 mins (includes freezing) , Servings : 12 mini cups , Calories : 85 , Net Carbs: 9g , Fats: 6g , Protein: 2g