Place the molds in the freezer and chill for at least 5 minutes. Once the chocolate has hardened, fill each slot full with the pumpkin mixture and press down to flatten with a spatula and smooth the top. After you've filled each cup, use the remaining chocolate to coat the tops of each cup to seal them in chocolate. Allow them to harden (you can place them in the freezer to make this fast. I recommend waiting until they are very solid and cold before trying to take them out of the molds or they'll smash), then peel off the molds or paper liners and enjoy.
*Here is the Pumpkin mold I used or you can purchase silicone cupcake liners online or you can also buy cupcake pans and paper cupcake liners.
**If you don't have powdered almond butter you can use powdered peanut butter if you don't mind a bit of peanut butter flavor.