Prep and Preheat
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with muffin liners, or grease the cups.

Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.

Combine the Wet Ingredients
In a separate bowl, whisk the vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth and fully mixed.

Make the Batter
Pour the wet ingredients into the dry ingredients. Gently fold until just combined, being careful not to overmix.

Fill the Muffin Pan
Divide the batter evenly among the muffin cups, filling each about ¾ of the way full.

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

Cool and Serve
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.