Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the flour, baking soda, cinnamon, and nutmeg until evenly combined and the spices are fragrant.
In a separate bowl, whisk the pumpkin puree, brown sugar, eggs, and oil until smooth and slightly frothy, about 1-2 minutes.
Pour the wet mixture into the dry ingredients, then gently fold together with a spatula or spoon until just combined; the batter should be lumpy and thick.
Fold in the chocolate chips evenly, distributing them throughout the batter without overmixing.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
Bake in the preheated oven for 20-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes.
Transfer the muffins to a wire rack to cool completely, which helps keep their moist crumb tender and prevents sogginess.
Serve warm or at room temperature, enjoying the fluffy texture and gooey pockets of melted chocolate.
