Preheat oven to 350º F and line a 12-cavity muffin pan with cupcake liners.
In a large bowl, combine oats, pumpkin, honey and cinnamon. Mix together, by hand, until well combined, then fold in chocolate chips.
Divide mixture evenly into each of the 12-cavities (adding mixture to the top of each cavity) and bake for 20 minutes until mixture is set. Remove from oven and cool completely before enjoying.
Notes
If vegan, swap honey for maple syrup and use dairy-free chocolate chips.Use canned pumpkin puree (not canned pumpkin pie mix). There is a difference.Please note the oatmeal cups will stick to the cupcake liners until cool. Gently peel away the lining before eating.Store oatmeal cups in a sealed container in your fridge for up to 4 days.To make mini pumpkin oatmeal cups, cut recipe in half and use a mini-muffin pan. Makes about three dozen mini cups that are perfect for a quick-grab snack.