Set out about 15 paper or silicone muffin liners. If using paper, it is easiest to line a muffin tray with the paper cups. If the coconut butter is solid, place the entire jar in a bowl of hot water to soften.
Melt about 1 1/2 cups dark chocolate chips in a sauce pan over LOW heat, or in a double boiler. Stir the chocolate frequently to ensure it doesn’t burn.
Spread about 1 tablespoon melted chocolate into the bottom of each muffin cup. Using a small brush or the back of a spoon to gently spread the chocolate up the sides to form a chocolate cup. Place the cups in the freezer to chill for 15 minutes.
While the chocolate hardens, add about 1 cup of melted coconut butter to a bowl. Mix in 1 tsp pumpkin spice and stir until it is completely mixed in.
Remove the chocolate cups from the freezer, and spoon about 1 tablespoon melted pumpkin spice coconut butter into each cup. Try to keep the coconut butter below the sides of the chocolate cup. Place the cups back in the freezer for another 5-10 minutes, until the coconut butter hardens.
While the cups are in the freezer, add the remaining 1/2 cup chocolate chips to any leftover chocolate in the sauce pan, and melt over low heat.
Remove the cups from the freezer and spoon the melted chocolate over each cup until the coconut butter is completely covered. Place the cups back in the freezer for another 15 minutes to harden.
Once set, remove the cups from the freezer, carefully remove the liners, and serve! Store in the fridge for safe keeping, but allow them to warm to room temperature before serving for best results.