To a large bowl add the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, salt, and whisk together; set aside.
To a separate large bowl add the sugars, pumpkin, oil, milk, molasses, vanilla, and whisk until combined.
Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
Add the chocolate chips and stir to combine (I highly recommend using mini chocolate chips for better distribution and because they’re size-proportionate).
Using a tablespoon or small cookie scoop, add about 1 rounded tablespoon of batter (for mini muffins) to each muffin cavity, filling to 3/4-full; don’t overfill.
Evenly sprinkle the top of each muffin and the loaf with a generous pinch of chocolate chips.
Bake for about 15 minutes (start checking at 10 minutes because all mini muffins pans, ovens, and climates vary; keep a close eye on them because mini muffins cook quickly) or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Allow muffins to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.
Notes
Note – You will likely have extra batter beyond 24 mini muffins or 12 regular and with it I made one mini loaf.Storage: Muffins will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.Adapted from Vegan Chocolate Chip Pumpkin Muffins and Mini Cinnamon Sugar Pumpkin Muffins.