Spiced Pumpkin Truffle Cups

3 Dec



I need to tell you three things:

1. O.k. so these are crazy good (if you like pumpkin, caramel and chocolate).

2. These were a last-minute, late night concoction so the recipe isn’t really exact per say. The good thing though, is that it’s pretty hard to mess up as long as you follow all the steps.

3. They are pretty sweet so don’t say I didn’t warn you. After the pictures were snapped, I actually sprinkled a little sea salt on the tops to balance out all that sugary sweetness.

It’s a three-step process here so I’ll break everything down for you step by step.

The first step is to make the truffle mixture.

Spiced Pumpkin Truffle Mixture:


12 oz. bag of white chocolate chips – any brand. Minus about 2 ounces.

1/4 cup of  canned pumpkin puree

1 tsp pumpkin pie spice

1/2 tsp vanilla


Microwave the white chocolate in 30 second intervals. Stirring after each one until smooth. Shouldn’t take more than 60 seconds.

Add the remaining ingredients & mix to combine.

Refrigerate the mixture until cool & firm.

Spiced Pumpkin Caramel


1 cup (approx) Kraft caramels. Individually wrapped.

1/4 cup (scant) sweetened condensed milk

1 tsp pumpkin pie spice

1 heaping tbsp pumpkin puree


Add the caramels and sweetened condensed milk to a saucepan and melt over medium-low heat.

Once liquified, turn off the heat & mix in the pumpkin puree & pumpkin pie spice.

Set aside to cool & firm up a bit.

Assembling the candies:

Add 2 tsps of vegetable oil to 8 ounces of semi-sweet chocolate chips. The oil will keep the chocolate from firming up on you too fast. Melt the semi-sweet chocolate chips in the microwave at 30 second intervals, stirring after each one, until smooth.

Line a muffin pan with cupcake liners.

Fill the bottom of each liner with 1 tbsp of melted chocolate.

Scoop out about a tbsp of the truffle mixture and flatten into discs. Use slightly damp hands if it’s too sticky.

Carefully lay the truffle discs on top of the melted chocolate in the liner. The trick to this part is to make the disc smaller than the chocolate area so that when you cover the whole thing with chocolate, nothing seeps out.

Pour a layer of pumpkin caramel on top of the truffle disc.

Cover with a layer of melted chocolate.

Once all the candies are assembled, pop the tin in the fridge for a couple of hours to set.

Once the candies have firmed up and the chocolate has set, remove the candies from the tin and trim down the wrappers with scissors.

Sprinkle the tops with sea salt if you find them too sweet.

Store in a cool place.


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