Line a cupcake tin with 10 muffin liners or use 10 reusable cupcake liners placed on a baking tray.

Add dark chocolate chips and coconut oil to a small microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave again for 20 seconds. Stir. Repeat on 20-second intervals until completely smooth.

Add 1 Tablespoon (Tbsp) of melted chocolate to each cup. Place in the freezer for 10 to 15 minutes.

Meanwhile, add pumpkin puree, almond butter, maple syrup, coconut flour, and pumpkin spice to a small bowl and mix with a spatula.

Remove the cupcake tin from the freezer and add approximately 1 tablespoon of pumpkin filling to each cup. Gently pat down with finger so they are flat disks.

Cover the pumpkin filling completely with the remaining chocolate — about 1 to 1.5 tablespoons per cup. Place back in the freezer for 15 to 20 minutes.

Store in the refrigerator. Enjoy straight from the fridge or leave them at room temperature for 10-15 minutes!