Line a muffin tin with liners.
Place Pumpkin Spice Bars and 2 tablespoons of the melted coconut oil in a food processor. Blend until a crumbly dough is formed.
Gather about 2 tablespoons of the dough, and using your fingers pack into bottom of the muffin liners to form crusts. Set aside until ready to use.
In a medium bowl, combine the nut butter and remaining 2 tablespoons of melted coconut oil. Whisky until creamy.
Evenly distribute nut butter mixture into muffin liners. Transfer to the freezer for 4-6 hours, or overnight to set. Allow the cups to thaw about 15 to 20 minutes before eating.