Dessert, Gluten-Free, Vegan
Vegan Pumpkin Fudge Cups with Spiced Cream Cheese Frosting

 

Pin for later!

pumpkin fudge cups with spiced cream cheese frosting

Print

Vegan Pumpkin Fudge Cups with Spiced Cream Cheese Frosting

vegan pumpkin fudge cup with spiced cream cheese frosting
Print Recipe

Making a rich dessert filled with healthy ingredients couldn’t be any easier than with these pumpkin and spiced fudge cups. While they are vegan and gluten free, they still taste delicious and are the perfect sweet treat for the Fall and Winter seasons!

  • Author: TastyBalance Nutrition
  • Yield: 12 fudge cups 1x

Ingredients

Scale

Pumpkin Pie Spice

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Pumpkin Fudge Cups

  • 2 Tablespoons coconut oil
  • 2 Tablespoons smooth, unsalted, raw almond butter
  • 1 ounce unsweetened chocolate, finely chopped
  • 1 Tablespoon pure maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup unsweetened, canned pumpkin puree

Spiced Cream Cheese Frosting

  • 1/2 cup vegan cream cheese (I used Trader Joe’s brand)
  • 1 Tablespoon + 1 teaspoon pure maple syrup
  • 1 Tablespoon + 1 teaspoon unsweetened, canned pumpkin puree
  • 1 teaspoon pumpkin pie spice

Special Equipment

  • 12 Mini muffin liners

Instructions

  1. Mix all spices together in a small bowl to make the pumpkin pie spice.
  2. In a medium microwave safe bowl, combine the coconut oil, almond butter and chocolate. Heat on high for 25 seconds. Stir mixture to distribute heat and help chocolate to fully melt. If you still have a few chocolate chunks, heat in microwave for another 10 seconds and stir.
  3. Add the maple syrup, pumpkin puree, and 1 teaspoon of pumpkin pie space and stir until thoroughly combined.
  4. Place 12 mini cupcake muffin liners on a sheet pan or plate. Spoon the chocolate mixture into the cups, distributing evenly between all 12 cups. Place pan in freezer for 10 minutes.
  5. To make the frosting, mix the cream cheese, maple syrup, pumpkin puree and remaining 1 teaspoon of pumpkin pie spice. Stir until smooth.
  6. Remove chocolate cups from the freezer and spoon frosting over the cups, distributing evenly between all 12 cups.
  7. Place in fridge until time to serve.

Notes

The chocolate fudge cups are best eaten straight out of the fridge.

Keywords: fudge, chocolate, vegan, dessert, gluten free