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For the bread:
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Preheat oven to 350u00b0F. Grease two 12-count muffin tins or a standard size loaf pan and set aside.
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In the bowl of your stand mixer blend together the flour, sugar, baking powder, baking soda, salt and spice. Mix to combine. Then add eggs, maple syrup, oil and vanilla. Mix on low speed until everything is incorporated. Scrape down the sides and bottom of the mixing bowl.
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Then add the pumpkin puree and oats. Mix on low speed for 2 minutes.
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Add the chocolate chips and mix until the chips are evenly distributed in the batter.
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Pour the batter evenly into the greased muffin tins and bake for 15 minutes per batch. (If making a loaf, pour batter into a greased loaf pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.)
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Let bread cool off before adding chocolate drizzle and toppings.
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For the chocolate drizzle:
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Melt the candy melts and the chocolate in microwave safe bowls in the microwave for 30 seconds at a time until all chocolate is melted. Mix the two chocolates together until well blended.
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Pour the chocolate mix into a Ziplock bag and snip off the tip. Drizzle the chocolate mix over the mini loaves and then add the walnuts or the sprinkles before the chocolate hardens. Let the bread cool off before eating.
