Preheat your oven to 350°F (175°C).

Grease your muffin tin or line it with parchment paper liners.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In another bowl, mix the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract.

Pour the wet mixture into the dry ingredients and gently fold until just combined.

Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a cooling rack.