Preheat the oven to 375°. Line muffin pans with muffin papers.
In a large mixing bowl, whisk together the muffin mix, chocolate chips, cinnamon, nutmeg, ginger, and cloves.
In another mixing bowl combine the buttermilk, pumpkin, oil, and eggs. Whisk until well blended.
Add the wet ingredients to the dry and fold to combine.
Divide the batter among the muffin cups. It's okay if the cups overflow. Sprinkle additional chocolate chips over the top of the muffin batter. Bake for 20 to 25 minutes or until a tester comes out clean. Cool the baked muffins on a wire rack.
Notes
Nutritional values are approximate and based on 1 muffin.To freeze unbaked: Place the muffin tins in the freezer and freeze until firm. Remove frozen muffins in their papers and store in an airtight container in the freezer. Bake from frozen. Read more details on freezing muffins.To freeze baked: Cool the muffins completely on a wire rack. Transfer to an airtight container and store in the freezer for up to 2 months. Thaw on the counter prior to serving.