Growing up, my favorite Halloween candy was Reese's Peanut Butter Cups. I'd eagerly dump out my pillowcase of sugary loot and sort through the sea of sweets, sectioning off all the Reese's into one precious area.

But now that I'm a grown-up (for the most part), I've been in the habit of whipping up my own peanut butter cups. They are so easy to make, and I can choose exactly what goes into them — even if that means swapping out the peanut butter completely for pumpkin!

These chocolate pumpkin butter cups look just like their peanut butter counterparts, but inside you'll find a fun, seasonal twist on the classic treat.

To start you'll need to melt dark chocolate and coconut oil in a double boiler. You'll pour a bit of the chocolate in the bottom of mini muffin liners, and set the rest aside for later. Once that first layer of chocolate has set up in the freezer for a bit, you can add your filling.

This filling is a total game-changer. If you or your child have a peanut allergy, this is the perfect swap for the traditional peanut butter. A mixture of pumpkin purée (DIY or store-bought), nut butter (the author used half cashew and half almond — no peanut!), maple syrup, pumpkin pie spice, and salt, this filling is smooth, creamy, slightly sweet, and perfectly spiced.

Finish the cups off with the reserved chocolate and a sprinkle of pumpkin pie spice and let them set up completely in the freezer — and that's it! Homemade candy.

With Halloween around the corner, this is a great recipe to make this weekend.