Peanut Butter Pumpkin Crunchy Cups


I’ve been snacking on baked wonton cups lately! All kinds – ‘apple pie’ stuffed, pumpkin stuffed, peanut butter banana stuffed, ‘cookie dough’ filled (the best in my opinion), etc. Tonight, half were filled with a peanut butter pumpkin cream and topped with chocolate brownie coconut butter (sweet spreads brand). The other half were filled with a blueberry banana ‘nice cream’ (literally just frozen banana and blueberries blended up). This is so versatile; nearly anything can be placed inside!

Unrelated to wontons (maybe #idk), Jesse and I were in the audience of a family feud episode on Tuesday night! We normally watch on TV when we eat dinner and we’re weirdly in love with Steve Harvey. Whenever there’s a different host that night for family feud, we get so bummed out. He’s hilarious. Anyways, they film in Atlanta and we snagged tickets for filming. It was awesome. During the commercial breaks, Steve talks to the audience and answers questions. If you ever see he’s laughing when they come back from commercial, that’s why haha. It was like a comedy show the whole time. Weeee nearly peed our pants laughing and my face hurt from smiling. So that’s cool.

IMG_5041Peanut Butter Pumpkin Crunchy Cups

Makes: 4 cups (serves 1)

  • 4 small wonton wrappers
  • 1/4 cup canned pumpkin purée
  • 1/2 scoop peanut butter marshmallow protein powder (cellucor brand)
  • 1 TBSP peanut flour (or more protein)
  • 2 TBSP plain Greek yogurt
  • 1 stevia packet

Spray a mini cupcake pan with nonstick spray and press 4 small wonton wrappers inside. Bake at 350 F for 8 minutes until lightly brown. Mix the remaining ingredients in a small bowl. Split amongst the 4 baked wonton cups. EASY.

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