Chocolate Pumpkin Protein PB Cups

Thick, creamy peanut butter cups packed with our Vanilla Bean Flavored PumpkinPlus Protein. Chocolate on top, zero guilt, and done in minutes.

Ingredients:

• ½ cup natural peanut butter (creamy or crunchy — see note below)
• ½ cup pumpkin purée (unsweetened)
• 3 tbsp PumpkinPlus™ Protein
• 3 tbsp maple syrup or honey
• 1½ to 2 cups dark chocolate chips or chopped dark chocolate
• 1 tbsp coconut oil (optional, helps chocolate melt smoothly)
• Pinch of flaky sea salt (optional, for topping)

Instructions:

• Prepare your tin
  Line a muffin tin with paper or silicone liners. (Mini muffin tins work great too.)
• Make the filling
  In a medium bowl, stir together peanut butter, pumpkin purée, and maple syrup until smooth.
  Add PumpkinPlus Protein and mix until thick and creamy.
• If the mixture is too stiff, add 1–2 tsp oat milk or a drizzle of oil.
  If too loose, add a bit more PumpkinPlus until it holds its shape.
• Melt the chocolate
  Add half of the chocolate and the coconut oil to a bowl. Microwave in 20-second bursts, stirring in between, until smooth and glossy.
• Layer the base
  Spoon a small amount of melted chocolate (about ½ tsp) into each liner and tilt to coat the bottom.
  Freeze for 5 minutes to set.
• Add the filling
  Scoop about 1 tablespoon of the peanut butter–pumpkin mixture into each cup, pressing gently to flatten the top.
• Seal with chocolate
  Melt the remaining chocolate, then spoon over the filling to cover completely.
  Tap the tray gently to smooth the tops and release air bubbles.
• Chill to set
  Place the tin in the fridge or freezer for 45–60 minutes, or until firm.
• Finish and serve
  Sprinkle with flaky sea salt if desired. Let them soften a bit before eating if frozen.