1 cup butter, softened
1 15 oz. can pumpkin puree
4 eggs, lightly beaten
2 cups flour
1 cup sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cup chocolate chips
Preheat oven to 350 degrees. Line cupcake pans with 24 paper liners and set aside.
In a medium bowl, mix together butter, pumpkin and eggs until well combined. Mix in flour and sugars. Add remaining ingredients and mix well. Divide batter evenly among cupcake liners. Bake until tops spring back when touched and a cake tester comes out clean, about 20-25 minutes. Transfer to wire rack and let cool completely.
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