1-Prepare the molten chocolate: by whisking together 1 egg, 1/4 cup granulated sugar, and 2 tablespoons cocoa powder until smooth and glossy, then mix in 3.2 ounces dark chocolate (60%) and 2 tablespoons melted butter; set aside for later.

2-In a separate bowl, combine 1/2 cup coconut oil or melted butter, 1/2 cup brown sugar, 2 teaspoons vanilla extract, 2 eggs, 1/2 cup pumpkin butter, and 1/2 cup pumpkin puree until well blended.

3-Add 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt to the wet mixture, stirring gently until just combined to keep the batter light.

4-Fill each muffin cup halfway with the pumpkin batter, spoon about 1 teaspoon of the molten chocolate into the center, and cover with the remaining batter for that gooey surprise.

5-Sprinkle the cinnamon-sugar mixture on top if desired, then bake for 18 to 20 minutes, checking at 18 minutes to ensure a fully set but tender texture.

6-Let the muffins sit for no more than 2 minutes before removing from the pan, and serve them warm to keep the chocolate soft and flowing.