Almond Pumpkin Protein Cups
Prep time
Cook time
Total time
Serves: Makes 12
  • First chocolate layer:
  • 1 cup semi-sweet chocolate chips
  • 2 tbsp coconut oil
  • Pumpkin filling:
  • ¼ cup Barney Butter Smooth Almond Butter
  • ½ cup canned pumpkin
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp coconut oil
  • ½ scoop vanilla protein powder
  • Chocolate shell:
  • 2 tbsp coconut oil, melted
  • 1 cups Semi-sweet chocolate chips
  1. Line a mini muffin pan with mini muffin liners.
  2. Combine ingredients for first chocolate layer in a small bowl. Place in the microwave for 45 seconds. Remove and stir. Microwave in 15 second increments, stirring in between, until completely melted.
  3. Put 1 tsp of chocolate mixture into 20 mini muffin holes.
  4. Place in the freezer for 10-15 minutes.
  5. Next, add ingredients for pumpkin filling to a small bowl. Stir to combine.
  6. Remove muffin tins from the freezer.
  7. Add 1 tsp of pumpkin filling to each chocolate cup.
  8. Combine chocolate shell ingredients in a small bowl, minus the powdered sugar. Repeat step 2 to melt chocolate. When chocolate is melted, combine with powdered sugar.
  9. Add 1-2 tsp of chocolate shell on top of each pumpkin filling to cover completely.
  10. Place in the freezer for 10-15 minutes.
  11. Store in the freezer.
Recipe by the blissful balance at