Preheat oven to 350 degrees.
Combine all ingredients, excluding the chocolate chips, in a food processor. Process until smooth, stopping to scrap down the sides occasionally.
Once smooth, transfer to a bowl and fold in chocolate chips.
Line a muffin tin with 12 liners and fill each cup with mixture. Use all of the batter to fill 12 cups. Each cup should be filled to the brim (the won't expand that much.)
Top each muffin with 1 teaspoon pumpkin seeds.
Bake for 20-25 minutes or until inserted tooth pick comes out clean.
Let cool for 5-10 minutes before inhaling.