Pumpkin Peanut Butter Cups

For the peanut butter mixture: Combine 1/4 cup pumpkin purée, 1/3 cup smooth unsweetened peanut butter, 2 or 3 tbsp maple syrup (or honey), 1 tsp vanilla extract, 1 tsp pumpkin pie spice, 1 tsp cinnamon, and 1 or 2 tbsp oat flour (to thicken). 

For the chocolate mixture: Melt 2 cups dark chocolate, 2 tbsp oil (like coconut), and 2 tbsp maple syrup or honey. 

Line a muffin or mini muffin tin. Pour 1 tbsp of the melted chocolate into each liner, then add a dollop of the peanut butter mixture. Cover the peanut butter completely with more melted chocolate. Place into the freezer until completely hard; ideally leave overnight.