Salted Caramel pumpkin cups

With October right around the corner Fall is in full swing. The weather here in Massachusetts is starting to get a bit chilly but can still be warm by mid afternoon. These are the days I love to bake but sometimes I don’t want to put in all the time waiting for something to finish baking and cooling so here’s a recipe that has all the Fall feels without the waiting and baking!

Pumpkin cups are now a family favorite but I wanted to add another level of flavor so salted caramel pumpkin cups were created.

Make the caramel. See the simple recipe here. This can be made up to a week beforehand.

First line muffin tins with cupcake liners.

Then melt the chocolate with the oil. Mix it well so it’s not lumpy.

Pour a couple teaspoons of chocolate into the liners.

While those set mix up the pumpkin filling.

Pour the pumpkin filling into the center of the set chocolate.

Pour the caramel on the filling and sprinkle the coarse salt on top.

Melt the remaining chocolate and oil.

Pour a couple heaping teaspoons of chocolate on top and give a quick shake to spread.

Once all the cups are covered in chocolate sprinkle a bit more salt on top and let set.

Now enjoy!

If you want to make mini cups cut all measurements of the building parts in half!