Pumpkin Chocolate Chip Baked Oatmeal Cups

Set the oven to 180C (350F) with a rack in the centre, and brush the 12 cups of a standard muffin tin generously with the oil, bottoms and sides.

Tip: Paper liners stick to baked oatmeal; a well-oiled tin releases cleanly.

Whisk the pumpkin pie filling, eggs, milk, maple syrup, cinnamon, baking powder and salt in a large bowl until smooth and no streaks of egg remain, about 1 minute.

Tip: The pie filling is already sweetened and spiced, so the maple syrup only rounds it out.

Stir in the oats and all but 2 tbsp of the chocolate chips, then let the batter stand 5 minutes so the oats soften and the mixture thickens to a loose, spoonable porridge.

Divide the batter evenly among the 12 cups, filling each almost to the rim, smooth the tops and scatter the reserved chocolate chips over them.

Tip: A 1/4-cup measure or an ice cream scoop keeps the cups the same size so they bake evenly.

Bake on the centre rack for 22 to 25 minutes, until the tops are set and spring back when pressed and the edges are golden and pulling away from the tin.

Tip: A toothpick in the centre should come out with moist crumbs but no wet batter.

Cool the cups in the tin for 10 minutes so they firm up, then run a thin knife around each one and lift them out onto a wire rack. Serve warm or at room temperature.

Tip: Store cooled cups in an airtight container in the fridge for up to 5 days. Reheat one in the microwave for 20 to 30 seconds, until warm and the chips soften.