Preheat oven to 400°F (200°C). Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside.

In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.

In a separate large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, coconut oil, almond milk, molasses, and vanilla extract until combined.

Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; do not overmix. The batter is quite thick; if yours seems too thick, add a tiny additional splash of milk to thin it.

Fold in the chocolate chips. Mini chips work best for muffins due to the size ratio, but use what you have.

Divide batter equally among the cavities of the prepared pan. Each cavity will be just under 0.75 full (do not exceed 0.75 full or they could overflow). Spraying a 0.25 cup measure with cooking spray can help the batter slide off easily.

Bake for about 18 to 19 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs clinging but no wet batter.

Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a wire rack to cool completely.