Trick or treat! 🎃 Snag Carolina Gelen's recipe for Pumpkin Butter Cups:
To make the pumpkin butter, combine all of the ingredients in a saucepan over medium heat. Cook for 10 to 15 minutes, until most of the liquid has evaporated and the mixture is thick. Let it cool completely, then store in an airtight container in the fridge for up to 2 weeks.
Line a mini muffin pan with paper liners. Melt the chocolate in a bain-marie or in the microwave, mixing every 15 seconds. Evenly spread a thin layer of chocolate into each paper cup, coating both the bottom and the sides. Transfer to the freezer for about 5 minutes to set. Fill up each cup three-quarters of the way with pumpkin butter. Gently bang the pan on the counter to flatten the pumpkin butter. Now top with a layer of chocolate and a sprinkle of flaky salt. Cover and refrigerate to set and store.
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