Step 1

Preheat oven to 350 degrees Fahrenheit.  Line a muffin tin with parchment paper baking cup liners, silicone baking cups or spray the muffin tin with avocado oil.

Step 2

In a large mixing bowl combine the oats, maple sugar, flaxseed, baking powder, cinnamon and salt.  Stir well.

Step 3

To the mixing bowl add the almond milk, pumpkin puree and vanilla.  Stir well to combine.  Use a hand-mixer to incorporate if needed.

Step 4

Transfer the mixture to the muffin tin filling each tin fully.  Sprinkle each oat cup with mini vegan chocolate chips if desired.

Step 5

Bake for 25 minutes.

Step 6

Remove from oven and allow the oat cups to sit in the muffin tin for about 20 minutes.  Then, transfer to a wire cooling rack to cool to room temperature.  Enjoy.  Delicious alone or paired with creamy nut or seed butter + raspberry chia seed jam, vegan butter or vegan cream cheese.

Step 7

Store leftovers in an airtight container for up to one week in your refrigerator.  Alternatively, you can store leftovers in an airtight container in your freezer for up to three months.  Thaw overnight in the refrigerator or for 30 minutes at room temperature before enjoying.