Pumpkin Chocolate Chip Muffins

0 Preheat your oven to 425°F. Line a 6-cup muffin tin with paper liners or grease the muffin cups with non-stick spray for jumbo muffins
1 In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
2 In a separate mixing bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until smooth and fully combined.
3 Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
4  Fold in the chocolate chips until evenly distributed throughout the batter.
5 Divide the batter evenly among the prepared muffin cups, filling each to the top for those classic bakery-style domes. If using, sprinkle the tops with the streusel topping or a few extra chocolate chips.
6 Bake the muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. If you are making jumbo muffins bake for about 25 minutes.
7 Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.