These paleo and vegan pumpkin cups are filled with delicious fall flavors and encased in the most decadent dark chocolate. The creamy and smooth pumpkin filling is a nice contrast to the rich chocolaty exterior.
Melt dark chocolate with coconut oil.
Spoon about a teaspoon into the bottom of a lined muffin tin (I made 18).
Mix remaining ingredients and add about a tablespoon of dough on top of the frozen chocolate in each muffin liner.
Top with remaining melted chocolate.
Freeze 20 minutes