Line a mini muffin tin with 12 mini cupcake/muffin liners. Set aside.
In a bowl, add the chocolate chips and the coconut oil and stir together. Melt them in the microwave for 1 minute, then stir together until melted. If they aren't fully melted yet, you might need to microwave them for 30 seconds at a time until melted. You can also melt them in a double boiler method.
Spoon a little bit of melted chocolate into each of the muffin liners, and spread it so it covers the bottom, as well as ¾ way up the liners with the back of your spoon. This will ensure the pumpkin peanut butter filling is covered properly.
Put in the freezer for about 10 minutes to set.
In a small bowl, mix the peanut butter, pumpkin puree, pumpkin pie spice and coconut sugar and stir until thick and like a sticky dough.
Remove the mini muffin tin from the freezer and set beside this bowl. Dollop about ½ tablespoon of the pumpkin peanut butter into each cup. I like to roll it a bit in my hand first, then put into each cup and press down if needed so the final chocolate layer covers them.
Pour the rest of chocolate equally over each cup. Place in the freezer to set for another 10 minutes. Peel off liners, eat and enjoy!!
Notes
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