Step 1

Preheat oven 350˚F (180˚F).

Step 2

In a bowl, add the milk, egg, honey, pumpkin puree, cinnamon, nutmeg, and vanilla until combined.

Step 3

Stir in the oats and chocolate chips.

Step 4

Transfer the oat mixture to 15 silicone muffin cups, or a muffin tin lined with cupcake liners.

Step 5

Bake for 30 minutes, until light golden on top.

Step 6

Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Step 7

Enjoy!