White Chocolate Pumpkin Peanut Butter Cups

0 Add the pumpkin, peanut butter, coconut oil, maple syrup, pumpkin pie spice and pinch of salt to a sauce pan over medium low heat. Stir until all of the ingredients are melted and combined and set aside. Let cool to room temperature.
1 Once the pumpkin mix has cooled, now is the time to melt your white chocolate until it if fully melted and creamy. You can do this using a double boiler technique or simply melting it in a microwave in 20 second increments, stirring in between until it is smooth.
2 Add the silicone liners into a muffin pan. Spoon about 1 teaspoon of the melted white chocolate into the bottom of a silicone liner. With a small spoon, make sure it covers the bottom completely and gently move a small amount up the sides of the liner. Just a tiny bit, you do not need to go up the liner, just a tiny bit. Freeze for about 5 minutes to harden.
3 Spoon about 1 teaspoon of the pumpkin peanut butter filling into the center of the cup and spoon another teaspoon of the white chocolate over top. With a small spoon, gently spread the white chocolate over top so it covers the peanut butter filling edge to edge.
4 Sprinkle the cup with a light pinch of pumpkin pie spice and flaky sea salt. Repeat for all cups.
5 Place the muffin tray into the freezer to set for 10 minutes and then store the White Chocolate Pumpkin Peanut Butter Cups in the refrigerator for up to 7 days.
6 Use any leftover filling as a dip for apples, graham crackers, or a spread on toast. OR you can melt more white chocolate and make even more peanut butter cups. Your call.