White Chocolate Pumpkin Cups
A seasonal twist on a classic candy! Sweet with all the flavors of Fall...these pumpkin cups are delicious, easy and fun for the whole family!
Directions
1. Line mini-muffin tin with mini baking cups.
2. In a medium bowl, whisk together the graham cracker, cinnamon, nutmeg, cloves and ginger.
3. In a large bowl, beat together the pumpkin puree and cream cheese until smooth.
4. Add the graham cracker mixture and mix until combined.
5. Add the powdered sugar and mix until all is incorporated scraping down the sides when necessary.
6. Cover and set in refrigerator for 30 minutes.
7. In a microwave safe bowl, melt 1/4 of the white chocolate and 1/4 teaspoon of shortening in the microwave. Cook on half power for 30 seconds and stir. Then microwave in 15 second increments stirring in between until the chocolate is smooth with no clumps.
8. With a spoon, add about a tablespoon of the white chocolate to the bottom of the muffin cup. Place the tin in the freezer for 10 minutes to let the chocolate harden. Meanwhile make the pumpkin balls.
9. Roll a teaspoon of the pumpkin mixture between your hands making small balls. Place the pumpkin balls in the middle of each cup on top of the hardened white chocolate.
10. Melt the remaining white chocolate and shortening using the method above. With a spoon, cover the pumpkin balls with the white chocolate filling just below the brim of the baking cups.
11. Use a spoon to smooth out the chocolate and place back in the freezer for 10 minutes until hardened.
12. Cover and store in the refrigerator until ready to serve.
White Chocolate Pumpkin Cups
Ingredients:
- 2/3 cup graham crackers, crushed
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoons ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ginger
- 1/4 cup pumpkin puree
- 2 oz cream cheese, softened
- 1/4 cup powdered sugar
- 20 oz. white chocolate chips (2- 10 oz bags)
- 1 teaspoon shortening
Instructions:
- Line mini-muffin tin with mini baking cups.
- In a medium bowl, whisk together the graham cracker, cinnamon, nutmeg, cloves and ginger.
- In a large bowl, beat together the pumpkin puree and cream cheese until smooth.
- Add the powdered sugar and mix until all is incorporated scraping down the sides when necessary.
- Cover and set in refrigerator for 30 minutes.
- In a microwave safe bowl, melt 1/4 of the white chocolate and 1/4 teaspoon of shortening in the microwave. Cook on half power for 30 seconds and stir. Then microwave in 15 second increments stirring in between until the chocolate is smooth with no clumps.
- With a spoon, add about a tablespoon of the white chocolate to the bottom of the muffin cup. Place the tin in the freezer for 10 minutes to let the chocolate harden. Meanwhile make the pumpkin balls.
- Roll a teaspoon of the pumpkin mixture between your hands making small balls.
- Place the pumpkin balls in the middle of each cup on top of the hardened white chocolate.
- Melt the remaining white chocolate and shortening using the method above.
- With a spoon, cover the pumpkin balls with the white chocolate filling just below the brim of the baking cups.
- Use a spoon to smooth out the chocolate and place back in the freezer for 10 minutes until hardened.
- Cover and store in the refrigerator until ready to serve.
Calories
152.85Fat (grams)
8.84Sat. Fat (grams)
5.18Carbs (grams)
17.34Fiber (grams)
0.22Net carbs
17.11Sugar (grams)
15.82Protein (grams)
1.72Sodium (milligrams)
39.63Cholesterol (grams)
7.45