Preheat your oven to 400°F (200°C). While the oven warms, take out your muffin pans. You can use two 12-count mini muffin pans or one 12-count regular muffin pan. Spray them very well with floured cooking spray or simply grease and flour the pans; this step is crucial to avoid sticking later.
In a large mixing bowl, combine the all-purpose flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, ground cloves, and salt. Whisk them together to ensure all the dry ingredients are well blended. Set this mixture aside for now.
In another large bowl, add the granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, molasses, and vanilla extract. Whisk these wet ingredients together until they are smooth and well combined. This mixture should be creamy and inviting.
Now, pour the wet pumpkin mixture over the dry flour mixture. Using a spatula, gently stir them together until just combined; be careful not to overmix. The batter should be thick but slightly lumpy. It's okay if you see a few streaks of flour!
Next, fold in the mini chocolate chips. I highly recommend using mini chocolate chips for better distribution throughout the muffins. The chocolate should be evenly mixed in.
Using a tablespoon or small cookie scoop, add about 1 rounded tablespoon of batter (for mini muffins) to each muffin cavity. Fill them to about three-quarters full; avoid overfilling them to allow for rising.
For a touch of extra sweetness, sprinkle a generous pinch of mini chocolate chips on top of each muffin.
Place the muffin pans in your preheated oven and bake for about 15 minutes. Start checking them at the 10-minute mark, as mini muffins tend to cook quickly. Look for the tops to be set and a toothpick inserted in the center to come out clean or with a few moist crumbs, but no batter.
Once baked, allow the muffins to cool in the pans for about 15 minutes. Then, carefully remove them and transfer to a wire rack to cool completely. Enjoy them warm or at room temperature!
