Line 10 compartments of a standard muffin tin with paper liners. For extra sturdiness, I like to double up on the paper liners. There's no need to mist them with oil spray. Set the tin aside once prepared.

Melt the semi-sweet chocolate chips using a double boiler or by microwaving in short bursts, stirring in between, until smooth. Be careful not to overheat the chocolate, as it can seize. If using a double boiler, gently heat while stirring constantly until fully melted.

Add the pureed pumpkin to the melted chocolate chips and stir well until the mixture is completely smooth and no streaks of pumpkin remain. A silicone spatula works great for thorough mixing.

Portion the chocolate-pumpkin batter evenly into the 10 prepared muffin liners. Smooth the tops with the back of a spoon and gently tap the muffin tin on the counter a few times to level out the mixture and eliminate air bubbles. I always tap the tray—it helps create a neater finish.

Place the filled muffin tin in the refrigerator and let the cakes firm up for at least 2 hours. Once firm, they are ready to serve. For a special touch, I sometimes serve these with a few fresh berries and a sprinkle of dark chocolate shavings on top.