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
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
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.
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.
Fold in the chocolate chips until evenly distributed throughout the batter.
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.
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.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
