I thought about some kind of almond butter
pumpkin chocolate cups.
Not exact matches
1/4
cup raw
pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4
cup dark chopped
chocolate — chilled 1
cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4
cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
Ingredients: 100 grams (1
cup) whole oats 25 grams (1/4
cup) toasted
pumpkin seeds 25 grams (1/4
cup) toasted almonds, coarsely chopped 25 grams (1/4
cup) shredded coconut 50 grams dark
chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2 tsp.
Yesterday, I only had two ripe bananas, but I did have about a
cup of
pumpkin left over from your fabulous
pumpkin bread (that i turned into amazing mini
chocolate chip studded, maple frosted mini cupcake / muffins).
salt 1/2
cup butter, softened 1
cup white sugar 1/2
cup brown sugar 1
cup canned
pumpkin puree 1 egg 1 teaspoon vanilla extract 1 1/2 -2
cups white
chocolate chips
1/2
cup sugar 1 (1/2
cup) stick butter room temperature 1 egg 2 1/2
cups flour 1 tsp baking soda 1 tsp nutmeg 1 tsp cinnamon 1/2 tsp salt 1 tsp peppermint extract 1 tsp vanilla 1
cup canned
pumpkin 1
cup mint
chocolate chips
I used
pumpkin liquor instead of bourbon, 1
cup regular flour and 1/2
cup coconut flour, added 1/4
cup of
chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.
1
cup canned
pumpkin 1
cup white sugar 1/2
cup vegetable oil 1 egg 2
cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will work just fine) 2
cups semisweet
chocolate chips
2
cups all - purpose flour 1 tablespoon
pumpkin - pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1
cup (2 sticks) unsalted butter, room temperature 1 1/4
cups sugar 1 large egg 2 teaspoons vanilla extract 1
cup canned
pumpkin puree 1 package (12 ounces) white
chocolate chips
INGREDIENTS 1 recipe for Perfect
Pumpkin Muffins 1/4 heaping
cup semisweet
chocolate chips 1 1/2 Tbs.
Coated with good quality semi-sweet or dark
chocolate, these dairy - free
chocolate pumpkin butter
cups have a creamy, soft filling with pure
pumpkin, warm spices, vanilla, and your choice of creamy ingredients (see my original and nut - free options — all are scrumptious!).
Pumpkin Brownies 1/2 cup brown sugar 1/2 cup plus 1/2 cup chocolate chips, divided 1/2 cup butter 1/2 cup Anthony's Cocoa Powder 1/3 cup pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass bakin
Pumpkin Brownies 1/2
cup brown sugar 1/2
cup plus 1/2
cup chocolate chips, divided 1/2
cup butter 1/2
cup Anthony's Cocoa Powder 1/3
cup pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass bakin
pumpkin puree 1 egg 1/4
cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass baking dish.
This recipe for
chocolate pumpkin butter
cups came about when I was conducting my
chocolate melting trials.
These
chocolate pumpkin butter
cups came together so easily, and fortunately, since I ended up with a quadruple batch -LRB-!)
2
cups blanched almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh
pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini
chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
1 egg whisked with 1 teaspoon of water 1/4
cup raw pepitas -
pumpkin seeds, for around the eyes and nose 1 Tablespoon Raw almonds, for the gentleman nose 2 Tablespoons Pine nuts, for the teeth 1 Tablespoon Cashews, for mustaches 2 Tablespoon Golden Raisins, for eyeballs 1 Tablespoon Cranberries, for eyeballs, lips, and chicks 1 Tablespoon Dark
chocolate chips, for eyeballs 1 Tablespoon White
chocolate chips, for eyeballs
1 1/4
cups all - purpose flour 2 teaspoons
pumpkin pie spice 1 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2 large eggs, room temperature 1/3
cup light brown sugar, packed 1/3
cup granulated sugar 1/2
cup neutral - flavored oil 1
cup pumpkin purée 1/2
cup buttermilk * 1 1/2
cups old - fashioned rolled oats 1 1/4
cups semisweet
chocolate chips
1 pack Vanilla APS vegan protein powder (see Note for subs) 3 tablespoons coconut flour 3/8
cup almond milk 1/4
cup pumpkin puree (or a mushes banana if you want to make them banana - ish) 1 teaspoon butterscotch flavoring 5 squares 85 % dark
chocolate
For the filling: 3/4
cup heavy cream 1/4
cup whole milk 8 ounces bittersweet (60 - 70 %)
chocolate, finely chopped 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves ⅛ teaspoon ground nutmeg 2/3
cup pumpkin purée 1/4
cup brown sugar 1/4 teaspoon salt 1 tablespoon bourbon (or 1 teaspoon vanilla extract) cocoa (optional)
The banana flavor mixes really well with
pumpkin flavor, so these muffins are definitely not bland, and with only 1/2
cup of
chocolate chips added, the
chocolate does not dominate other flavors here — all of the flavors (
pumpkin, banana,
chocolate) are really balanced.
3/4
cup dried cranberries 1 1/2
cups boiling water 1 1/2
cups all purpose flour 2 1/2 teaspoons
pumpkin pie spice 3/4 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup unsalted butter, softened to room temperature 1 1/2
cups light brown sugar, packed 1 large egg yolk, at room temperature 1/2
cup pumpkin purée 1 1/2 teaspoons real vanilla extract 3
cups old fashioned oats 3/4
cup semisweet
chocolate chips 1/2
cup chopped walnuts
1
cup Beet Puree 1/3
cup coconut sugar (sub any sugar) 1/4 agave netar 1/4
cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4
cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2
cup cocoa powder 1 1/4
cup whole wheat flour 2 tbsp corn starch 1/2
cup chocolate chips 1/2
cup mixed nuts / seeds for topping (pecans,
pumpkin seeds and hazelnuts is what I chose)
I used 3/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and a dash of ground cloves (to approximate
pumpkin pie spice) and added ~ 1/2
cup of Enjoy Life dark
chocolate chips instead of the cacao nibs — everything else remained the same.
Pumpkin Patch Trifle Ingredients: 1 box of Little Debbie Fall Party Cakes, Vanilla 1 box of Little Debbie Pumpkin Brownies 1 box of chocolate cake mix, prepared according to directions on box 2 boxes of vanilla instant pudding mix 1 box of white chocolate instant pudding mix 6 cups of milk (for pudding) orange and yellow food coloring bamboo skewers to hold pumpkins in place pumpkin candy Fall colored sprinkles Directions: Prepare boxed cake mix according to the package dire
Pumpkin Patch Trifle Ingredients: 1 box of Little Debbie Fall Party Cakes, Vanilla 1 box of Little Debbie
Pumpkin Brownies 1 box of chocolate cake mix, prepared according to directions on box 2 boxes of vanilla instant pudding mix 1 box of white chocolate instant pudding mix 6 cups of milk (for pudding) orange and yellow food coloring bamboo skewers to hold pumpkins in place pumpkin candy Fall colored sprinkles Directions: Prepare boxed cake mix according to the package dire
Pumpkin Brownies 1 box of
chocolate cake mix, prepared according to directions on box 2 boxes of vanilla instant pudding mix 1 box of white
chocolate instant pudding mix 6
cups of milk (for pudding) orange and yellow food coloring bamboo skewers to hold
pumpkins in place
pumpkin candy Fall colored sprinkles Directions: Prepare boxed cake mix according to the package dire
pumpkin candy Fall colored sprinkles Directions: Prepare boxed cake mix according to the package directions.
I had left over
pumpkin puree, about 1
cup, and about 1 and a half
cups of
chocolate ganache.
Bittersweet
Pumpkin Cream & Caramel Brownies Yields: 10 - 2 ″ brownie circles Ingredients: 10 Tbsp unsalted butter 1
cup granulated sugar 1/2
cup packed brown sugar 3/4
cup good cocoa powder (I love Ghirardelli brand) 1/4 tsp salt (heaping) 1/2 tsp instant coffee (I prefer Starbucks VIA) 2 tsp pure vanilla extract 2 eggs 1/2
cup mini semi sweet
chocolate chips (I love Ghirardelli as well) 1/2
cup all purpose flour 1.
These
chocolate pumpkin butter
cups are a great way to kick off that jar of
pumpkin butter.
2
cups old - fashioned oats (use certified gluten - free oats if making this GF) 1
cup raw pecan halves 1
cup raw pepitas (
pumpkin seeds) 1/4
cup maple syrup 1/4
cup melted coconut oil 1/4
cup pumpkin puree 1 1/2 teaspoons
pumpkin pie spice 1/4 teaspoon vanilla extract 1/2 teaspoon salt (optional) 1/2
cup shredded or shaved coconut (optional) 1/2
cup white or semisweet
chocolate chips
Just because I've been seeing Reeses
Pumpkins everywhere lately, I would definitely make your vegan
chocolate peanut - butter
cups!
Pumpkin + caramel + Fall spice enveloped in a
chocolate cup.
Recipe for
Pumpkin Chocolate Chip Muffins — no refined flour, no refined sugar, moist and totally perfect with a
cup of tea or coffee or for a kiddie snack Muffins are a beginner baker's best... [Continue Reading]
2 sticks (1
cup) vegan butter 1
cup sugar (vegan, evaporated cane juice) 1
cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2
cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3
cups rolled oats 3/4
cup ground sunflower seeds (
pumpkin seeds or almonds may be used) 1/2
cup nondairy
chocolate chips or non dairy
chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4
cup shredded, unsweetened coconut Optional: 1/2
cup raisins
1 1/4
cup of oats 1/2
cup of ground almonds 1/2
cup of
pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry
Chocolate chopped into small pieces 2 tablespoons
pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
8 ounces 1/3 less fat cream cheese, softened 1/2
cup sugar 1 large egg 1
cup canned
pumpkin 1 teaspoon pure vanilla extract 1/2 teaspoon
pumpkin pie spice 24 lollipop sticks 1 pound semi-sweet
chocolate chips 4 tablespoons shortening 2 tablespoons graham cracker crumbs or your topping of choice
3
cups all - purpose flour 2 1/2 teaspoons
Pumpkin Pie Spice 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 cup coconut oil, melted (use refined for a milder flavor) 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 1/2 cup pure pumpkin purée 1 teaspoon pure vanilla extract 6 oz dark chocolate,
Pumpkin Pie Spice 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1
cup coconut oil, melted (use refined for a milder flavor) 3/4
cup light brown sugar, packed 1/2
cup granulated sugar 1/2
cup pure
pumpkin purée 1 teaspoon pure vanilla extract 6 oz dark chocolate,
pumpkin purée 1 teaspoon pure vanilla extract 6 oz dark
chocolate, chopped
for the filling: 140 grams (scant
cup) bittersweet
chocolate chunks or chips 220 grams (1
cup plus 2 scant tablespoons) sugar 150 grams (1/2
cup plus 3 tablespoons) brown sugar 17 grams (2 tablespoons plus 2 teaspoons) nonfat dry milk powder 1 1/2 teaspoons
pumpkin pie spice, or a big pinch each cloves, nutmeg, and star anise, plus 2 pinches each cinnamon and ginger big pinch kosher salt 180 grams (13 tablespoons) butter, browned 120 grams (1/2
cup) milk 6 egg yolks approximately 300 grams (2 1/2
cups) pecan halves, the pretty ones saved for garnish and the rest chopped roughly turbinado sugar, for sprinkling, if desired
Ingredients 1 1/2
cups rolled oats 1/4
cup flaxseed meal 1/4
cup sunflower seeds 1/3
cup pumpkin seeds 1/2
cup cashews 1/2
cup macadamia nuts 1/8
cup shredded coconut 1/2
cup raw honey (or swap with coconut nectar, maple syrup, or brown rice syrup for vegan version) 1
cup natural peanut butter 1/2
cup chocolate chips
Serves 1 Time: 5 Minutes Ingredients: 1/4
cups oats 1/4
cup 100 % pure
pumpkin (not
pumpkin pie filling) 1
cup of filtered water 1 1/2 tablespoons of honey or other sweetener 1/4 teaspoon
pumpkin pie spice 1/2 tablespoon chia seeds 1/2 tablespoon
chocolate chips
Ingredients 2
cups all - purpose flour (spooned and leveled) 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon
pumpkin - pie spice 1/4 teaspoon salt 1/2
cup (1 stick) unsalted butter, rom temperature 1
cup sugar 1 large egg 1 can (15 ounces) pure
pumpkin purée 4 ounces semisweet
chocolate, chopped method 1.
Pumpkin Cookies 1/2 cup non-hydrogenated vegetable shortening 2 cups sugar 2 tsp molasses 2 tsp vanilla extract 1 1/2 cups pumpkin puree 4 1/2 cups all - purpose flour 1 tablespoon Ener - G egg replacer 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon Dairy - free chocolate chips (op
Pumpkin Cookies 1/2
cup non-hydrogenated vegetable shortening 2
cups sugar 2 tsp molasses 2 tsp vanilla extract 1 1/2
cups pumpkin puree 4 1/2 cups all - purpose flour 1 tablespoon Ener - G egg replacer 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon Dairy - free chocolate chips (op
pumpkin puree 4 1/2
cups all - purpose flour 1 tablespoon Ener - G egg replacer 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon Dairy - free
chocolate chips (optional)
I made a
cup of my energizing
pumpkin hot
chocolate, took a long bath, and made my favorite homemade
pumpkin spice body scrub.
I doubled the recipe using 1 can of organic canned
pumpkin and used both raisins and
chocolate chips (about 1/2
cup each for the double batch).
5 - Minutes Dessert: Paleo
Pumpkin Cake in a
Cup by Oh Snap, Let's Eat
Chocolate Lava Cake by Butter Nutrition Coconut
Chocolate Coffee Cake by Real Food Liz Coconut Flour Carrot Cupcakes by A Girl Worth Saving Coconut Flour Classic Vanilla Cake by Healy Eats Real Coconut Flour Cupcakes with
Chocolate Frosting By Healy Eats Real Coconut Flour Pound Cake by The Urban Poser Easiest Banana Nut Cake by GI 365 Strawberry Birthday Cake by Raising Generation Nourished Grain - Free Pineapple Upside Down Cake by A Girl Worth Saving Grain - Free Vanilla Bean Birthday Cake by Everyday Maven Lemondrop Cupcakes with Creamy Lemon Frosting by The Nourishing Hombe Orange Coconut Cake by Delicious Obsessions Paleo
Chocolate Cupcakes by Hollywood Homestead Strawberry Basil Cupcakes by Plaid and Paleo Strawberry Cupcakes by Elena's Pantry
Once they're frozen, add around 1 tbsp of the
pumpkin mixture on top, then top the
cups with the remaining
chocolate.
Instead of using plain
chocolate I tried out Green & Blacks new dark salted caramel
chocolate to add a bit of decadence to the
chocolate cups — the burst of salted caramel works perfectly with the sweet
pumpkin filling.
I've been thinking of ways to use
pumpkin and thought these
chocolate pumpkin cups -LSB-...]
1/2 c of I Can't Believe It's Not Butter 3/4 c of sugar 2 eggs, room temperature 1 tsp of vanilla 1.5 c of unbleached all purpose flour 1 tsp baking soda 1/2 tsp of salt 1 heaping
cup of
pumpkin puree 1/2 c of vanilla non fat Chobani 2 tsp of ground cinnamon 1/2 tsp of ground nutmeg 1/4 -1 / 2 c of dark
chocolate chips
2
cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 2 teaspoons
pumpkin pie spice 1/2 teaspoon kosher salt 1
cup (2 sticks) unsalted butter, softened 1
cup light brown sugar, packed 1
cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1
cup pumpkin puree 1 1/2
cups old - fashioned oats 1
cup semi-sweet
chocolate chips 1/2
cup dried cranberries 1/2
cup white
chocolate chips
1/2
cup almonds 1/2
cup cashews 1/2
cup thread coconut 1/4
cup pumpkin seeds 1/4
cup sunflower seeds 1/2
cup coconut sugar 125g 70 % dark
chocolate (I use Whittakers Dark Ghana 72 %)
I've been thinking of ways to use
pumpkin and thought these
chocolate pumpkin cups would be the perfect autumnal snack to have in my fridge.