Vegan Pumpkin Dough Kettle Corn Cups

In a large bowl, using an electric hand mixer, beat together pumpkin and peanut butter until smooth and combined, scraping down the sides as necessary. Stir in peanut flour and pumpkin spice. Place into the refrigerator to set while you melt the chips.

In a microwave-safe bowl, combine chocolate chips and coconut oil and melt using 50% power and 30-second intervals, stirring between each interval, until smooth and melted. (You can use a double boiler too!)

Line a mini muffin tin with mini muffin liners (you’ll need two, but you can also just put the liners on a plate and fill them—they just don’t keep their shape as nicely). Spoon a small amount of chocolate into each liner, just enough to cover the bottom, and use a small spoon to spread out evenly.

Scoop heaping 1-tablespoon balls of the cookie dough and roll into a ball, flattening slightly to form a patty that is just smaller than the muffin liner. Place one ball into each liner. You want there to just be a tiny crack of space between the cookie dough patty and the edge of the liner.

Fill each muffin liner 3/4 of the way with the remaining chocolate, covering the dough, gently shaking the pan so the chocolate is smooth and flat. Sprinkle the tops with the crushed chips and optional sea salt. Place into the refrigerator to harden for 30 minutes to 1 hour. Devour!

Store leftovers in the refrigerator—the freezer makes them too hard!