Microwave 1 1/4 cups chocolate melts or chips for 1 minute, then stir well. Continue heating in 30-second bursts, stirring after each one, until smooth. Stir in up to 1 tablespoon plus 1 teaspoon coconut oil as needed. If using white chocolate, add oil-based orange coloring only.

Spoon about 2 tablespoons melted chocolate into each of the 6 pumpkin cavities. Tilt the mold or use a food-safe brush to coat the sides and stems. Freeze for 10 minutes.

Stir together 3/4 cup creamy peanut butter, 2 tablespoons real maple syrup, 2 tablespoons powdered sugar, 1/4 teaspoon vanilla extract, a pinch of salt, and an optional pinch of cinnamon. Add the remaining 1 tablespoon powdered sugar if needed to make a thick, scoopable filling.

Divide about 3 tablespoons maple peanut butter filling among each of the 6 chilled chocolate shells. Press gently into an even layer, leaving a narrow border and room at the top.

Spoon the remaining melted chocolate over all 6 filled cavities. Spread it to the edges so the top layer meets the shell, then tap the mold lightly to smooth the backs.

Freeze the sealed pumpkin cups for 15 to 20 minutes, or refrigerate for about 30 minutes, until completely firm.

Peel the silicone away from the edges, then gently push each of the 6 pumpkin cups out from the bottom. Let refrigerated cups stand for 5 minutes before serving for a creamier center.