Pumpkin Almond Fudge Cups

Pumpkin and roasted almond butter are a mouthwatering pair in this simple freezer fudge.

5 from 1 vote
Pumpkin Almond Fudge Cups
Prep Time
10 mins
Cook Time
5 mins
Freeze Time
1 hr
Total Time
15 mins
Course: Dessert
Cuisine: American
Servings: 24 Servings
Calories: 95 kcal
Author: Hallie Klecker
  • 1 cup creamy roasted almond butter unsweetened
  • ¼ cup coconut oil
  • 2 tablespoons honey
  • 2 tablespoons coconut sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • Pinch of sea salt
  • ½ cup pumpkin puree
  • Sliced almonds and chocolate chips for topping
  1. Line 24 cups of a mini muffin pan with paper liners.
  2. Add the almond butter, coconut oil, honey, coconut sugar, cinnamon, ginger, and salt to a medium pot set over low heat. Whisk constantly until the coconut oil is melted. Whisk in the pumpkin puree until the mixture is smooth and cohesive.
  3. Divide the mixture among the lined muffin cups, filling each cup about ¾ full. Top each cup with a few sliced almonds and chocolate chips.
  4. Freeze the fudge cups for 1 hour or until set. Store in an airtight container in the freezer.
Nutrition Facts
Pumpkin Almond Fudge Cups
Amount Per Serving
Calories 95 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Sodium 3mg 0%
Potassium 90mg 3%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 2g 4%
Vitamin A 15.9%
Vitamin C 0.3%
Calcium 4.2%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Almonds Dairy Free Fudge Gluten-Free Hallie Klecker Magazine Pumpkin
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