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Pumpkin Spice Peanut Butter Cups
1/2 cup pumpkin puree
1/2 cup creamy peanut butter
1/4 cup unsalted butter
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1 1/4 cups powdered sugar
4 cups milk chocolate chips
1/4 cup vegetable shortening
Line a mini muffin tin with paper liners, then set aside. Line a large baking sheet with parchment paper, and set aside.
In a medium pot over medium heat, stir together the pumpkin puree, peanut butter, butter, and brown sugar. Continue stirring until completely melted and starting to bubble slightly. Remove from heat.
Add in powdered sugar a bit at a time, stirring until dissolved. Set aside to cool completely.
Melt the chocolate chips and vegetable shortening together in the microwave on 30-second intervals, stirring in between, until completely melted. Spoon the melted chocolate into the bottom and slightly up the sides of each mini muffin liner. (Do not fill.) Place in refrigerator to chill for 30 minutes.
Scoop out heaping teaspoons of the pumpkin mixture, and roll into balls, then flatten slightly into disks. Place disks onto prepared baking sheet, then move to fridge to chill for 30 minutes.
When pumpkin and chocolate cups have chilled, remove from fridge and place a pumpkin disk in each muffin liner.
Scoop more melted chocolate into each mini muffin liner to cover the pumpkin disk completely. Place muffin tin in fridge to chill for another 30 minutes, then serve. Enjoy!