Preheat your oven to 350°F (177°C). Line a cupcake tin with liners and set aside. In a small bowl, combine the almond meal, coconut flour, melted coconut oil, and maple syrup (measured as 2 tablespoons). Mix thoroughly to form a crumbly dough. Scoop out about 1 tablespoon of the mixture for each cupcake liner, roll into balls, and press each one into the bottom of a liner to form a crust. Bake the crusts for 12 minutes, or until the edges begin to brown lightly. Let the crusts cool completely before proceeding. I always make sure the crust is fully cooled so it doesn't melt the pumpkin layer when added later.

In a separate bowl, add the cashew butter, coconut oil, canned pumpkin puree, maple syrup (measured as 1/4 cup), pure vanilla extract, pumpkin pie spice, and fine sea salt. Microwave the mixture for 15-30 seconds or use a stovetop to gently warm until the coconut oil has melted. Stir thoroughly until everything is fully combined and smooth.

Pour the prepared pumpkin mixture (from Step 2) evenly over the cooled crusts (from Step 1) in each cupcake liner. Transfer the tray to the freezer and let the pumpkin cups set for at least two hours, or until firm. For extra indulgence, I sometimes sprinkle a bit more pumpkin spice on top before freezing.

Once the pumpkin cups are set, remove them from the freezer. Optionally, top each with a dollop of whipped cream just before serving. Let them soften at room temperature for a few minutes for the best texture. Enjoy!