These no-bake pumpkin coconut cups are an easy-to-make fall snack or treat. Made with a homemade coconut butter recipe, these fall treats are vegan, gluten-free, sugar-free, and delicious!
Place the shredded coconut into a food processor. Turn it on and process until the coconut turns from a powder and into butter.
Stop and scrape down the sides periodically. Keep processing until a smooth butter forms, about 10 minutes.
Pumpkin Coconut Cups
Pour the coconut butter into a small pot. Add the pumpkin maple syrup, coconut oil and spices, then combine.
Heat oven low heat to keep the coconut butter soft and allow the flavors to held together. Taste and add additional sweetener if needed.
Line a muffin tin with paper cups, then divide the pumpkin coconut mixture evenly between the cups. Use a spatula (or your clean fingers) to press the mixture down into the cups.
Top each cup with chocolate chips and pumpkin seeds, and gently press into each cup.
Transfer the muffin tin to the fridge and chill for at least four hours. Once they have set up, remove from the muffin tin and store in a container in the fridge.
Notes
If you don't want to make your own coconut butter, you can use 1 1/3 cups softened store bought coconut butter (also called coconut manna).
You can substitute 1 ½ tsp pumpkin pie spice for the individual spices.
These pumpkin coconut cups are only mildly sweet. If you'd like to make them a little sweeter I would add a couple of tablespoons of brown sugar, coconut sugar, or other non liquid sweetener.