In a microwave safe bowl combine chocolate chips and coconut oil. Microwave
for 25 seconds, stirring and repeating until the chocolate is all melted. In a
separate bowl microwave Peanut Butter for about 20 seconds, just to warm it up.
Add Pumpkin purée and Maple Syrup to Peanut butter, stir until combined. In a
muffin tin (you can use Lg or mini) place a small amount of melted chocolate on
bottom of tin, you can use muffin liners if you would like. Place in freezer for 5-10
minutes. Next, place about a Tablespoon (for full size cups, about a teaspoon for
minis) of PB filling on top of the chocolate and top with more melted chocolate.
You can add sprinkles to make them festive. Place in freezer for 30 minutes.
Store in a container in fridge. Enjoy!!