Caramel Pumpkin Cups

These gluten free caramel pumpkin cups are one of my favourite autumnal recipes. These are the perfect indulgent, halloween sweet treat. We loved them so much that we had to make another batch! These are definitely worth making if you are having a halloween party this weekend, everyone will love them! It is so important when you are making chocolate cups that you cover the whole of the mould walls with the liquid chocolate. If there are any gaps at all then your filling will leak out which nobody wants. You can find more of our chocolate cup recipes here.

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Find our pumpkin round up here.

Prep: 20 minutes + 30 minutes setting time


Total: 50 minutes

Suepr easy



  • ½ cup Cacao butter -120g,1 cup Cacao powder – 80g,¼ cup Maple syrup – 65g
  • Pumpkin Caramel

  • ½ cup Maple syrup – 130g,1/3 cup Almond butter – 90g,¼ cup Coconut oil – 35g,3 Tbsp Pumpkin Puree – 115g,¼ tsp Salt,1 tsp Cinnamon,½ tsp Ginger,½ tsp Clove


  • Add the cacao butter to a bain Marie and heat until it reaches 42 degrees Celsius. At this stage stir in the maple syrup and cacao powder. Keep stirring until it has fully combined and the temperature has reduced to 32 degrees.

  • Taking half of the mixture, pour it into a silicone muffin tray, half filling 6 of them. Place this to the side.

  • Whilst the chocolate hardens make the pumpkin middle by adding all of the ingredients to a saucepan over a low heat. Stir continuously until you have a thick glossy pumpkin caramel.

  • Taking a spoonful place this into the silicone muffin tray and then coat with the rest of the chocolate. Continue this process until the tray is full.

  • Place these to the side and wait for the chocolate to set, then enjoy!

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