Place cupcake liners in muffin pan. Set aside.
Place chocolate and coconut oil in a microwave safe bowl and heat for 20 seconds at a time until melted completely.
Spoon about 1 ½ teaspoon of melted chocolate into each well of lined muffin pan. Be sure the bottom and about a ¼' up the sides of liner is coated. MY TIP : I spooned the chocolate into each well and then lifted the pan, gently swirling it to coat the sides.
Place muffin pan in the freezer for 5-10 minutes until chocolate is hardened.
Prepare filling by stirring together pumpkin puree, peanut butter, maple syrup, and pumpkin pie spice.
After chocolate has set, remove from freezer. Spoon about a tablespoon of pumpkin mixture into each liner and smooth into an even layer.
Spoon melted chocolate over the top to thoroughly cover pumpkin filling.
Return to the freezer for 30 minutes. Store candies in a container in the freezer for best taste.