To make these muffins, start by preheating your oven to 375°F. Line a standard or jumbo muffin tin with muffin liners, or grease it well, and set it aside.

In a large bowl, mash the ripe bananas until they’re smooth. Add the pumpkin puree and the melted, cooled butter, and whisk until combined. Then add the maple syrup, egg, and vanilla extract, and whisk again until the mixture is smooth.

Next, add the flour, cocoa powder, baking soda, and salt directly to the bowl. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix here, since that’s what leads to tough, dense muffins.

Now for the meltaway centers. Spoon a small scoop of batter into each muffin cup, filling it about halfway. Place two squares of chocolate in the center of each one, then divide the remaining batter among the muffin cups, making sure the chocolate is completely covered. Each cup should end up about three-quarters full.