Add coconut oil, cacao powder and maple syrup to a small saucepan and place over medium-high heat. Whisk up liquid.
Add two tablespoons of your chocolate mixture to 5 silicone muffin tins and place in the freezer for 15 minutes.
Remove cups for freezer and top each with one tablespoon of pumpkin butter. Top with remaining chocolate mixture and freeze for another 15 minutes.
Remove from freezer and enjoy.