Prepare the Batter

1. Preheat the Oven: Set the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix the Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Combine the Wet Ingredients: In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract until smooth.

Assemble and Bake

4. Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing.
5. Fill the Muffin Cups: Spoon half of the batter into the muffin cups, filling each about halfway.
6. Add the Chocolate Center: Place a piece of dark chocolate or a truffle in the center of each muffin.
7. Top with More Batter: Cover the chocolate with the remaining batter, filling the cups almost to the top.
8. Bake: Place the muffin tin in the oven and bake for 18–20 minutes. The tops should be set, but the centers should remain soft.

Cool and Serve

9. Let Them Rest: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
10. Dust with Powdered Sugar: For an elegant touch, sprinkle with powdered sugar or drizzle with melted chocolate before serving.