Line a mini-cupcake pan with 24 paper liners, set aside. For the white chocolate mix, in a small mixing bowl, microwave white chocolate chips and coconut oil, for 60 seconds. Whisk mixture together until completely smooth; if there are lumps, microwave for an additional 20 to 30 seconds.
Add turmeric and paprika to the white chocolate mixture and whisk again, until completely combined. Set mixture aside, and work quickly to make pumpkin filling.
For the pumpkin peanut butter filling, in a bowl, whisk together peanut butter, pumpkin puree, maple syrup, pumpkin spice, and fine sea salt together.
Spoon 1 teaspoon of white chocolate mixture into the bottom of each cupcake liner. Following that, spoon a rounded teaspoon of pumpkin peanut butter mixture into each liner. Pat each spoonful down gently, to get it flatter, but not touching the sides of the cupcake liner.
Spoon remaining white chocolate mix over the tops of the peanut butter, and tap baking sheet down on a flat surface to eliminate bubbles. Before it hardens, sprinkle black sesame seeds and coarse salt over the tops of the cups. Refrigerate for 20 to 30 minutes before serving. Store in refrigerator for up to 2 weeks, or under 70F, for up to a week.