Mix the pumpkin puree, almond butter, pure maple syrup, and vanilla extract (wet ingredients) together in a large bowl until everything is completely combined and creamy. Note: if your almond butter is cold or has been sitting in the refrigerator, microwave it for 20-second intervals until it is very easy to stir (about 40 seconds total). Taste the mixture for flavor and if you feel it needs to be sweeter, add 1 to 2 tablespoons of brown sugar or coconut sugar.

Add the dry ingredients to the large mixing bowl (oats, pumpkin spice and sea salt) and stir well until a thick sticky mixture forms.

Spray a muffin tin with cooking spray for ease of removing the cups later. You can use paper muffin liners instead if you prefer.

Divide the pumpkin oatmeal mixture between the 12 holes of the muffin pan and use a fork or the back of a spoon to press the mixture into an even layer.

Transfer the chocolate chips and coconut milk (or half and half) to a microwave-safe bowl. Microwave for 20-second intervals, stirring well between each interval, until the chocolate mixture has melted, about 60 seconds total.

Spread the chocolate mixture on top of each pumpkin oatmeal cup and sprinkle with flaky sea salt if you’d like.

Freeze for 2 hours or until the pumpkin cups have set up entirely and the chocolate has hardened. Use a paring knife or butter knife to pop the pumpkin oatmeal cups out of the muffin tin. Serve and enjoy!