In a bowl, mix together the ground oats, quick cooking oats, baking powder, baking soda, salt and pumpkin spice. Set aside.
In another bowl, beat the eggs and add the liquid sweetener (maple syrup, honey or agave), applesauce, vanilla extract, and pumpkin puree, and whisk well until combined.
Pour this mixture into the dry ingredients and stir just until combined, no more than that.
Gently fold in the dark chocolate chips.
Grease your loaf pan with some butter or coconut oil, pour in the batter and smooth the top. Sprinkle with some pumpkin seeds on top.
Bake for 55-60 minutes at 350F (180C), tent with aluminum foil to prevent excess browning.
When baked let it cool in the pan for at least 10 minutes, then turn it onto a wire rack to cool completely.
Serve with pumpkin whipped cream (1 cup heavy cream, 1/2 cup pumpkin puree, 1 tbsp honey).