Preheat the oven to 180C Fan.  Line a muffin tin with muffin cases.

Sift the flour into a bowl and then add the oats, bicarbonate of soda, baking powder, cinnamon and chocolate chips.  

In another large bowl crack the eggs and whisk lightly with the sugar and then pour in the oil, now add the pumpkin puree and stir to incorporate. 

Now add the flour, fold and stir until combined, don’t over mix.  Divide the mixture into 12 cases and sprinkle a little extra oats on the top if you wish, bake for approximately 15-22 minutes or until golden brown.  Serve warm or store for up to two days.