Either make your own pumpkin puree (I used the link above) or grab your can of puree and combine with almond butter, 1 tbsp of melted coconut oil, and the pumpkin spices.
Start adding in lucuma powder. You most likely will add quite a bit if you like it super sweet, but I find pumpkin puree already has a nice flavour that I don't like mine overly sweet. Usually just a few tablespoons. Set aside filling.
In another bowl (or liquid measuring cup for convenience), mix the 3/4 coconut oil, cacao powder, and small amount of cinnamon. I don't like to sweeten my chocolate but if you like things sweet and not bitter, I would reccomend adding in sweetener of choice.
Line muffin tray with paper muffin cups or use silicone ones. Pour a small amount of melted chocolate to the bottom. Freeze for 15-30 minutes.
Pull bottom shells out of the freezer. Dollop pumpkin puree mixture into the center, spreading it around the cup and making it flat. Freeze for 5 minutes.
Pull the shells with filling out of the freezer. Pour the remaining chocolate over everything until it comes up over the filling. Should you require more chocolate, you can always make a quick batch! Just coconut oil, cacao powder, dash of cinnamon.
Quickly sprinkle sea salt on top. Freeze for 30 minutes.
Devour!