Fill a mini muffin pan with liners (this recipe makes 12-16 mini cups depending how thick you make the layers). You could also use a silicone mini muffin pan without liners or simply arrange mini muffin liners on a plate.
Add 1/3 cup white chocolate chips and 1 teaspoon of coconut oil to a microwave safe bowl. Microwave in 30 second intervals, stirring between each, until chocolate is fully melted.
Spread a thin layer of chocolate (about 1/2 teaspoon) in each cup. Set in freezer.
Next, add peanut butter, pumpkin puree, maple syrup, and pumpkin spice to a bowl. Microwave for 30 seconds and mix until fully combined.
Spoon your pumpkin peanut butter mixture over the chocolate layer in each cup. Set back into the freezer.
Add 1/3 cup + 2 tablespoons of chocolate chips and 1 teaspoon of coconut oil to a bowl. Microwave in 30 second intervals, stirring between each, until fully melted. Top each cup with melted chocolate— about a heaping 1/2 teaspoon each. Make sure the tops and sides are fully coated. Put your cups back into the freezer for at least 1 hour or until the cups are fully hardened.