Preheat the oven to 350°F (175°C) and grease a muffin tin or line with paper liners.

In a mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, salt, and ginger.

In another bowl, mix the wet ingredients: pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.