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, cinnamon, nutmeg, and cloves until evenly combined. This creates a flavorful dry base for your muffins.
In a separate bowl, combine the pumpkin puree, brown sugar, eggs, and oil. Whisk until the mixture is smooth, slightly frothy, and fragrant with spices, about 1-2 minutes.
Pour the wet mixture into the bowl of dry ingredients. Using a spatula or spoon, gently fold everything together until just combined. The batter should be thick but scoopable, with no streaks of flour remaining.
Gently fold in the chocolate chips, distributing them evenly throughout the batter. Keep the chips chilled beforehand to help them hold their shape during baking.
Spoon or scoop the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
Bake in the preheated oven for 20-22 minutes. The muffins should turn a warm golden color and develop a slight crackle on top. Insert a toothpick into the center; if it comes out clean, they’re ready.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely for about 10 minutes.
Once cooled, serve the muffins warm or at room temperature. For an extra touch, sprinkle with a little cinnamon or drizzle melted chocolate over the tops before serving.
