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Blend rolled oats in a high-speed blender or food processor until you have a fine flour.
Warm the peanut butter and maple syrup in the microwave for 30–40 seconds. Stir until smooth.
Add the pumpkin purée and pumpkin spice. Mix well.
Gradually stir in the oat flour until you have a thick, moldable dough. Start with a little less flour and add more if needed.
Divide the mixture between 12 silicone muffin cups or a lined muffin pan. Press down firmly.
Melt the dark chocolate with the coconut oil and spoon it over each cup. Sprinkle with flaky sea salt.
Refrigerate for about 2 hours until set. Enjoy!