Preparation Steps

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
• In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
• In a separate large bowl, beat together the sugar and eggs until well combined. Stir in the pumpkin puree and vegetable oil until smooth. Then, stir in the milk.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Gently fold in the chocolate chips.
• Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
• Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.