Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners or lightly grease the cups. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
In another bowl, add the pumpkin purée, brown sugar, vegetable oil, and eggs. Whisk everything together until the mixture is smooth, slightly frothy, and fragrant with spice.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together using a spatula or spoon, just until no streaks of flour remain. The batter will be thick but moist and slightly lumpy.
Fold in the chocolate chips carefully, distributing them evenly throughout the batter without overmixing to keep the muffins light and tender.
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Tap the tin gently on the counter to settle the batter and remove air bubbles.
Bake in the preheated oven for 20 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The muffins will smell warm and spicy, filling your kitchen with cozy aromas.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely or enjoy warm for the best melting chocolate experience.
Once cooled, serve these muffins slightly warm or at room temperature. They’re perfect on their own or with a pat of butter. Store leftovers in an airtight container for up to two days or freeze for longer storage.
