WHITE PUMPKIN CUPS

1. Line a tray for miniature muffins with miniature cupcake liners.

2. Set aside 24 pumpkin seeds to be used as “stems.” Either chop half your chosen toppings, like pumpkin seeds, nuts, spices, etc, or pulse them in a small food processor. Place an intact pumpkin seed in the center of each liner, then dust a light “bottom coating” into the bottom of the liner.

3. In a small, microwave safe bowl, combine 2 tbsp peanut butter, 2 tbsp confectioner’s sugar, ½ tsp pumpkin spice, ½ tsp vanilla and 2 tbsp pumpkin. Stir together and microwave for 30 seconds, then stir again. (You could also combine these on the stove over low heat, but microwaving saves time). Set aside.

4. In another microwave safe bowl, prepare about a third of your white melting chocolate according to brand recommendations. I typically use the Ghirardelli melting white chocolate, which has microwavable instructions and saves time, going in 30 second intervals with microwave set to 50% power. The big thing is to avoid scorching at all costs. Drizzle the melted white chocolate into the cup lines atop the coating, gingerly going bit by bit so that you fill all the cups. (I usually go a little under 1 tsp at time; you can always go back and fill in more). (5 minutes to microwave melt and drizzle)

NOTE: If you can, set microwaves to 50% power to avoid burning, as white chocolate’s lower melting point makes it easy to burn but tricky to melt. If using bars of baker’s white chocolate or white chocolate chips, I recommend following the double boiler method (you can also use a saucepan and heatproof/metal bowl). No glass, obviously. Fill the saucepan with about 1 inch of water, but make sure that even while boiling, the water will not raise up to the bowl’s base. When the water starts boiling, lower the heat and put the chocolate into the bowl. Stir gently but nonstop as the chocolate melts, remove it from the heat source when there are just a few lumps left. They’ll smooth out as you finish stirring. You want to work fast with white chocolate!

5. Next, spoon the peanut butter mixture into the center of the cups, going ¼-½ tsp at a time.

6. Repeat step 4 with the remaining 2⁄3 of the white chocolate. Spoon the melted white chocolate into the cups, covering the peanut butter filling.

7. Scatter the top of the soft white chocolate with more toppings. If ground turmeric is included, I give a swirl with a toothpick to distribute the color. I like using things that look like earth, leaves or vines, since it will be the base of the “pumpkin” after removing the cups from the liners and flipping it upside down. Pumpkin seeds, chopped pistachios, orange or green dried fruit (mango, kiwis, tiny chopped or candied citrus peels).

8. Chill in the fridge for at least 30 minutes or until firm. To serve as little pumpkins, unwrap from the liner and flip upside down. If you have leftover peanut butter mixture, you can put a smidge on top of the pumpkin and stick an upright pumpkin seed in the tiny dollop.