Preheat oven to 375 degrees F. Line two (12-cup) baking tins with paper baking cups.
Mix chocolate chips with 2 tablespoons of flour (to prevent them from sinking in your batter). Set aside.
With a whisk, beat the eggs in a large bowl. Whisk in the white sugar, pumpkin, applesauce, and oil until combined.
In a medium bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and salt. Blend the dry ingredients into the egg and pumpkin mixture.
Fold in the chocolate chips.
Transfer to the muffin pans. Sprinkle each with cinnamon sugar. (Optional: top with additional chocolate chips.)
Bake in the preheated oven for about 17 minutes, or until a toothpick inserted in the center comes out clean.
Remove the muffins from the pans, and cool them on a wire rack.