Pumpkin Chocolate Chip Cupcakes with Cinnamon Cream Cheese Frosting

I have never been a huge fan of pumpkin baked goods.  I usually find them to be too dense, too pumpkin puree flavored with way too much clove taste.  This recipe has proved to be the opposite of every other  experience I have had with pumpkin baking.  It is so moist, so light and so delicious!  I added the mini chocolate chips to the batter because of my aforementioned prejudices and am happy that I did, even though I truly believe the cupcakes would have been great without them!
I got the recipe from here: http://damndelicious.net/2013/09/27/pumpkin-cupcakes-cinnamon-cream-cheese-frosting/  and adapted it slightly.

Pumpkin Chocolate Chip Cupcakes with Cinnamon Cream Cheese Frosting

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups pumpkin puree
• 1 cup sugar
• 1 cup brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 1 cup mini semi sweet chocolate chips
For the cinnamon cream cheese frosting
• 12 tablespoons unsalted butter, at room temperature
• 1 (8-ounce) package cream cheese, at room temperature
• 4-4 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 24 mallowcreme pumpkins candy, for garnish 
•  
• Instructions:
• Preheat oven to 350 degrees F. Line 2 12-cup standard muffin tin with paper liners; set aside.
• In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, salt and chocolate chips.
• In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs.
• Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Scoop the batter evenly into the muffin tray. Place into oven and bake for 17-19 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners' sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
• Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnished with pumpkins candy, if desired.