Preheat the oven

1. Preheat your oven to 350°F. Lightly grease your silicone molds or mini muffin pan to make removing the bites easier.

Blend the oats

1. Add the rolled oats to a blender and blend until they resemble a fine flour. Transfer the oat flour to a medium mixing bowl.

Mix the dry ingredients

1. Add the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt to the oat flour. Whisk until combined.

Blend the wet ingredients

1. In the blender, combine the pumpkin purée, eggs, maple syrup, oil or melted butter, and vanilla extract. Blend until smooth.

Combine everything

1. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the mini chocolate chips.

Fill the molds

1. Spoon the batter into your prepared molds, filling each cavity almost to the top. Gently tap the mold on the counter to help the batter settle into the details.

Bake

1. Bake for approximately 10–13 minutes, depending on the size and depth of your molds. The tops should be set, and a toothpick inserted into the center should come out without wet batter.

Cool and enjoy

1. Let the bites cool in the molds for 5–10 minutes before gently peeling the silicone away. For detailed molds, allowing them to cool completely can help the shapes hold together.