In a medium bowl, whisk together dry ingredients: flour through cloves; set aside.
Using a stand mixer, blend together wet ingredients (pumpkin through vanilla) using the lowest setting to ensure you don't get splattered. Move the speed up a notch to medium and slowly add in the dry ingredients, about ½ a cup at a time, until they've all been added.
Turn off mixer and scrape down the sides of the bowl with rubber spatula. Turn the mixer back on to low speed and carefully stir in the chocolate chips. Turn off as soon as they've all been added. Remove bowl from the stand mixer.
Using a small cookie scoop, carefully scoop out 48 muffins into the muffin pan. Bake until a toothpick comes out clear, about 10-13 minutes. Let cool on a cooling rack at least 15 minutes before removing from pan.