Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray.

In a large mixing bowl, whisk together the pumpkin purée, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.

In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined — do not overmix. A few small lumps are perfectly fine.

Fold in 1 cup of the chocolate chips until evenly distributed throughout the batter.

Using an ice cream scoop or large spoon, divide the batter evenly among the 12 muffin cups, filling each all the way to the top (this is key for domed tops).

Press the remaining 1/4 cup of chocolate chips onto the surface of each muffin top.

Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 16–18 more minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 6 days, or freeze individually wrapped for up to 3 months. Reheat in the microwave for 15–20 seconds for that fresh-baked feel.