Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or grease it well to prevent sticking.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures even distribution of the spices and leavening agents.
In a separate bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth, slightly frothy, and fragrant with warm spices.
Pour the wet mixture into the dry ingredients, folding gently with a spatula until just combined. Do not overmix; some lumps are okay, and this keeps the muffins tender.
Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter without overmixing. This step creates those gooey pockets of melted chocolate in every bite.
Divide the batter evenly among the muffin cups, filling each about ¾ full. Use an ice cream scoop or spoon for consistency and to keep the tops level.
Bake in the preheated oven for 20-22 minutes, until the muffins are golden on top and a toothpick inserted into the center comes out clean. The aroma of spices and chocolate will fill your kitchen.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. The tops should be slightly cracked and fragrant.
Transfer the muffins to a wire rack to cool completely, or enjoy them slightly warm for the best melty chocolate experience. Serve plain or with a pat of butter.
