1. Preheat your oven to 350°F and prepare a muffin tin by lining it with paper liners or greasing it well. In a large bowl, combine the dry ingredients: flour, baking powder, cinnamon, nutmeg, and salt. In another bowl, whisk together the wet ingredients: pumpkin puree, eggs, vegetable oil, and brown sugar until smooth. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips, being careful not to overmix.

2. Divide the batter evenly among the prepared muffin cup, filling them about three-quarters full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.