Come to the blogosphere.
We have pumpkin.
These little beauties are just so right.
Rich, smooth, toasty pecan butter with a perfect autumn-y pumpkin twist and a little kick of warm spices. If that's not enough, THEY ARE COVERED IN CHOCOLATE.
IN CUP FORM
Think reese's x 1000000 covered in jewels and pumpkin pie spice. That's more like it.
A note about the pecan butter: I've made nut butters before and they've been decent, but this was the first time I've done pecans and they're a dream. I almost scrapped the pumpkin because the pecan butter alone was so good. I just dumped the pecans into the food processor and walked away. When I came back to add some oil and scrape down the bowl, it was done. Smooth, perfectly drippy delicious pecan butter. Just chillin. It was beautiful.
I went ahead with my plan and added the pumpkin and spices, and the result...wow. Pecan pumpkin butter is gonna change the world. Unless you bulk up the cocoa mixture, you'll probably have leftover butter. If you're thinking that's a drawback, you're wrong. Just thank me in advance.
So there ya go! The first of many pumpkin recipes to come! Hope you all have a lovely week. Enjoy!
Pumpkin Pecan Butter Cups
- 2 1/4 cups pecans
- 1/4-1/2 teaspoon pumpkin pie spice (more or less to taste)
- 1/3 cup + 2 tablespoons pumpkin puree
- 1/2 cup cocoa powder
- 1/2 cup coconut oil
- 3 tablespoons maple syrup or agave
Preheat the oven to 350° F, spread the pecans on a rimmed cookie sheet and toast until fragrant and lightly colored, checking/stirring every few minutes. (it's a bummer to incinerate an entire pan of nuts. ugh)
Combine the coconut oil, cocoa, and maple syrup in a bowl and microwave for 10 seconds (or 11 if you're weird like me) just until the coconut oil is melted. Stir the mixture until all the lumps are gone. Line a mini cupcake pan with paper liners, then drop a teaspoon or so of the cocoa mixture into each cup, just enough to cover the bottom. Put the pan in the freezer for the chocolate to set while you make the filling.
Pour the toasted pecans into a food processor and process until they turn into pecan butter. Add the pumpkin pie spice and pumpkin puree and pulse to combine.
Remove the cupcake pan from the freezer and drop 1/2 tablespoon pumpkin-pecan butter into each cup. Smooth out the tops, then top off the cups with more cocoa mixture, making sure the pecan pumpkin butter is completely covered.
For extra pretty cups, sprinkle toppings such as coconut, chopped nuts, or coarse sea salt. Freeze the cups until the chocolate is set, 15-20 minutes, then store in the refrigerator.