Mix 1 cup of PBfit pumpkin spice and 1/2 tsp of cinnamon with 1/2 cup pumpkin puree.
Check the consistency while mixing. For a thicker, fudgy filling texture, add 1 Tbsp more of peanut butter powder. For a creamier filling, use the filling as is.
Melt the white chocolate chips and coconut oil and line the bottom of your silicone muffin cups or paper liners with about one tablespoon of white chocolate. Roll the peanut butter mixture into balls, then slightly flatten and place into the chocolate-lined cups. Top with remaining white chocolate and drizzle with more white chocolate if desired. Cool in the fridge or freezer until the chocolate is set. Remove from liners and keep in the refrigerator or freezer.
Enjoy your White Chocolate Pumpkin Spice Peanut Butter Cups!