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Mini Chocolate Pumpkin Tarts

Sweet Mini Chocolate Pumpkin Tarts recipe. This recipe is eggless and healthier than your typical dessert treat.
Prep Time10 minutes
Cook Time30 minutes

Ingredients

Crust

  • 1 1/2 cups whole wheat flour
  • 1/2 tsp salt
  • 2 Tbsp cocoa powder
  • 2 Tbsp brown sugar
  • 3/4 cup salted butter, softened
  • 2 Tbsp cold water

Filling

  • 1 cup pumpkin puree
  • 1/2 cup milk
  • /4 cup maple syrup
  • 1 large egg
  • 1 Tbsp all-purpose flour
  • 2 oz dark chocolate
  • 1 Tbsp peanut butter
  • 1/2 cup chocolate chips

Instructions

  • Preheat the oven to 350˚F, Lightly spray a muffin pan and set aside.
  • For the crust: In a food processor, pulse together the flour, salt, cocoa powder and sugar. Add in the butter and pulse until the mixture looks like oatmeal.
  • Slowly add the water, continuing to pulse mixture until the crust begins to stick together more.
  • Divide into 9 equal parts, and press into the muffin pan cavities to make the crust. Prick the bottom with a fork a couple of times.
  • Bake for 10 minutes.
  • For the filling: Place the chocolate and the milk in a microwave-safe bowl and microwave for 1-2 minutes. Mix together until well blended and chocolate is melted.
  • In a large bowl, mix together the chocolate/milk mixture, pumpkin, maple syrup, egg, flour, salt and peanut butter. Fold in the chocolate chips.
  • Divide evenly into your baked crusts and bake for 20-30 minutes.
  • Let cool, then refrigerate in an airtight container.