In a small saucepan on the stove at low heat (or use a microwave), melt ¾ cups of the chocolate chips. Spoon the chocolate into the bottom of the baking cups. Use a spoon to spread the chocolate across the bottom of each cup. Place the muffin try in the freezer so the chocolate will harden up.
In a small bowl, stir the pumpkin puree, coconut oil, maple syrup, pumpkin pie spice and salt together.
Once the chocolate is mostly hardened (about 15 minutes), remove the tray from the freezer. Add a scoop of pumpkin mixture to each cup and use a spoon to spread it out evenly.
Drizzle a heaping teaspoon of coconut butter into each baking cup over the pumpkin. Return the tray to the freezer to harden up.
Melt the remaining ¾ cup of chocolate on the stovetop or in the microwave. Remove the muffin tray from the freezer and spoon the remains chocolate over the coconut layer. Use a spoon to spread it out evenly.
Place the tray in the freezer to full harden, then transfer to an airtight container in the fridge.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2019/10/21/coconut-pumpkin-stuffed-chocolate-cups-vegan-gluten-free/