1 3/4 cups all purpose flour

1 cup sugar

1/2 cup brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

2 eggs

1 can (15 ounce) can pure pumpkin puree

1/2 cup canola oil

1 teaspoon vanilla extract

1 cup cinnamon chips

Preheat the oven to 375 degrees and place 18 paper liners into each well of your standard size muffin baking pan.
In a medium bowl combine flour, sugars, baking soda, salt and spices and whisk together. Set aside.
In a small bowl, whisk together the eggs, pumpkin puree, canola oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together gently. Do not over mix, just stir until everything is incorporated into the batter. Add in the cinnamon chips and stir together lightly.
Fill each muffin tin (lined with a paper liner) nearly full of batter. About 3/4 full. If you want a pretty muffin, drop a few cinnamon chips on top.
Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let cool for several minutes in the pan and then remove to cooling rack.