Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly combined. This creates a flavorful, spiced dry base.
In a separate bowl, combine the pumpkin puree, brown sugar, oil, and eggs. Whisk together until the mixture is smooth, slightly frothy, and fragrant with pumpkin spices.
Gently fold the wet mixture into the dry ingredients using a spatula or spoon. Mix just until combined—be careful not to overmix; the batter should be thick and slightly lumpy.
Gently fold in the chocolate chips, distributing them evenly throughout the batter without overworking it. This keeps the muffins tender and ensures chocolate pockets throughout.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Use the back of a spoon to smooth the tops for an even appearance.
Bake the muffins for 20-22 minutes, until they are golden on top and a toothpick inserted into the center comes out with moist crumbs. The kitchen will fill with a warm, spiced aroma.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes, allowing the centers to set a little. Then transfer them to a wire rack for full cooling or enjoy warm.
Once cooled slightly, the muffins should have a moist, tender crumb with pockets of melted chocolate visible on the surface. Serve them as is or with a pat of butter for extra richness.
