Preheat the oven to 425F. Coat a 12-cup muffin tin with cooking spray.
In a large bowl, whisk together pumpkin puree, brown sugar, white sugar, melted coconut oil, eggs, and vanilla until smooth.
Using a rubber spatula, fold in the flour, baking soda, baking powder, cinnamon, salt, nutmeg, ginger, and cloves until well combined.
Finally, mix in the chocolate chips until evenly distributed.
Scoop batter into muffin tin filling each hole only about 2/3rds full. Sprinkle tops of batter with turbinado sugar.
Bake for 5 minutes at 425F. Reduce oven temp to 375F then cook for an additional 15-18 minutes or until tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool slightly then remove from muffin tin and enjoy!