White Chocolate Pumpkin Cups

Think Reese's Peanut Butter Cups with Pumpkin...yeah, it is that good. I tell you that you better make these for a party or give them away or you will eat the WHOLE thing!

Here is the original recipe link!

I make mine in a regular muffin tin because I want to have more of the goodness!

White Chocolate Pumpkin Cups

Ingredients:

10 oz white chocolate or white chocolate chips (I used 2 250g pkgs on German economy.), divided
[10 mini (2 inch) aluminum/tin foil muffin liners]
2 oz (about 4 Tbsp) 1/3-less-fat neufchatel cream cheese, at room temperature
1/4 cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp pure vanilla extract
1/4 cup powdered evaporated cane juice or powdered sugar
1 cup finely ground cinnamon graham cracker crumbs (a food processor works best here)
Directions:

Place chocolate in the top of a double boiler (or make your own by setting a heat-proof bowl over a pot with 1 inch of water) over high heat. Bring the water to a boil, then reduce stove heat to low. Continuously stir the chocolate until completely melted. Remove bowl from the heat and place on a heat-proof surface.

OR skip all that and melt it in your microwave (mine took 2 minutes for 1 pkg (250g). ONLY MELT ONE PKG (1/2 OF YOUR CHOCOLATE) IN THIS STEP!

Using a small spoon, “paint” the melted chocolate all over the insides of 10 mini tin foil muffin liners (the tin foil cups are easier to peel off than the paper cups). The layer of chocolate should be thick enough so that you cannot see through it, but thin enough that the paper cups remain upright and intact.

Allow chocolate cups to cool and harden completely by placing on a tray in the fridge for at least 30 minutes. You can also complete this step the night before. I did this while I mixed the inside. It was plenty of time!

In a medium bowl, combine the cream cheese through vanilla extract and beat with an electric mixer until smooth. Add in the powdered evaporated cane juice and beat until smooth. Stir in graham cracker crumbs.

Using a mini ice cream scoop or a small spoon, evenly divide the pumpkin mixture between the hardened chocolate cups. Smooth the top to create an even surface.

Melt your second pkg of chocolate. Evenly divide the melted chocolate amongst the filled cups, smoothing the tops and making sure the chocolate reaches all the way to the edges in order to seal the cups.

Chill in the refrigerator until set, about 1-2 hours.
Unwrap cups and enjoy!

Store in an air-tight container in the fridge or just be lazy like me and leave them in the muffin tin. They were great and they won't last long! :)

Happy Eating! Enjoy!