Line a 12-cup mini muffin pan with paper liners; set aside.
In a microwave-safe bowl, combine chocolate chips and vegetable oil.
Microwave for 1 minute; stir and continue to microwave for 1 minute longer, stirring halfway through.
In a mixing bowl whisk together peanut butter, pumpkin puree and both sugars.
Add cinnamon, pumpkin pie spice and vanilla; whisk until thoroughly combined.
Using a spoon or pastry brush, gently brush prepared paper liners on the bottom and up the sides with melted chocolate.
Place in freezer for 10 minutes or until hardened.
Dividing evenly, spoon peanut butter pumpkin mixture into chocolate cups and cover with remaining melted chocolate.
Sprinkle tops with chopped peanuts.
Freeze for 15 minutes.