Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 1 minute, stir, then continue to microwave in 30-second intervals, mixing in between, until chocolate is smooth.
Line 20 mini muffin tin cups with paper liners. Coat the bottom of the lined muffin tins with melted chocolate. Tilt the pan slightly in all directions to coat the edges of the liners. Set aside while you prepare the filling.
While the chocolate is setting, make the pumpkin sunflower seed butter filling. In a small bowl, mix together pumpkin puree, sunflower seed butter, maple syrup, chia seeds, pumpkin pie spice, and salt. Note, the filling will be thick.
When the chocolate is set, add about 1/2 teaspoon of filling to the center of each muffin tin. Shake the tin or press filling down with the back of a spoon so it’s in a flat layer.
Pour additional chocolate on top of the filling so it is completely covered. Sprinkle with sea salt, and if desired, pumpkin seeds or chia seeds.
Place your chocolate pumpkin SunButter cups in the freezer to harden for 10 minutes. Enjoy straight from the freezer!