Add the butter, peanut butter, salt, vanilla and brown or golden monkfruit sweetener into a small saucepan. Cook over medium-low heat until melted, stirring constantly.
Remove from heat and stir in the powdered monkfruit sweetener until it is smooth and creamy.
Melt chocolate chips with the oil at 50% powder in 30 second intervals. *Mine took exactly 1 minute and 45 seconds to fully melt.
Use a pastry brush to coat the inside of the pumpkin molds with the melted chocolate. Freeze for a couple of minutes until hardened.
Fill each pumpkin with the peanut butter mixture and then use the remaining chocolate to completely cover the top, making sure no peanut butter is showing.
Freeze until hardened and then carefully remove from the mold.
Store in an airtight container or freezer bag in the fridge or freezer.