Preheat the oven to 350°F (175°C).

Line a muffin tin with paper liners or grease it lightly.

In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and vegetable oil until well combined.

Add in the eggs and vanilla extract, and whisk again until smooth.

In a separate bowl, combine the flour, baking soda, spices, and salt.

Gradually add the dry mixture into the wet mixture, folding gently until just combined.

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

Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack.