Who doesn’t love Reese’s Peanut Butter Cups? And, who doesn’t love pumpkin? What about pumpkin filled peanut butter cups!?
Even if you don’t love pumpkin, I’m going to force you to love it (for now) because it’s November. To be honest, I thought that mixing peanut butter and pumpkin sounded kind of disgusting, but I decided to try it just in case it did work, and it did! Yay… I’m very thankful!
Speaking of that, I don’t know if you’ve been following the “What I’m thankful for” posts on every social media outlet, but I’ve noticed them and, although I have many things I’m thankful for, today I’m thankful for my animals. That may seem like a minor thing to be thankful for, but I loooove my animals.
Sunny, my miniature sheltie
Francis, my Siamese kitty, glaring at Sunny
Francis… isn’t he pretty?
Francis and Chloe, my Persian with two different colored eyes
Tabby, my old Tabby cat
I have so much to be thankful for that the short amount of days in November could never do them all justice, but I’ll continue to post things I am thankful for throughout the month.
- ½ cup creamy peanut butter
- ½ cup pumpkin
- ¾ cup powdered sugar
- 3 cups chocolate chips
- 1 tablespoon oil
- Cooking Spray
- Mini Cupcake Papers
- Melt peanut butter in microwave.
- Empty the peanut butter into a bowl and beat in the powdered sugar and pumpkin puree.
- Melt the chocolate chips and oil together and stir until smooth.
- Drop one tablespoon of chocolate into a mini cupcake liner and spread around the bottom and edges.
- Place in freezer for 5 minutes, or until frozen.
- Take out and place one tablespoon of pumpkin peanut butter mixture in each liner.
- Freeze for 5 more minutes.
- Take out and spoon the rest of the melted chocolate evenly over each peanut butter cup.
- Place in freezer until hardened.