Preheat your oven to 425°F (218°C) so it's hot and ready when your muffin batter is mixed. Meanwhile, prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners. This makes sure your muffins will release easily after baking. I like to use paper liners for easy cleanup, but spraying works just as well.

In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, ground ginger, and salt until all the spices and leaveners are evenly distributed. This will help ensure your muffins have a consistent flavor and texture.

In a separate medium bowl, whisk together the vegetable oil or melted coconut oil, granulated sugar, brown sugar, canned pumpkin puree, eggs, and milk. Stir until everything is fully blended into a smooth mixture.

Pour the wet ingredients from Step 3 into the bowl with the dry ingredients from Step 2. Using a spatula or wooden spoon, gently fold the mixtures together until no dry flour remains and the batter is just combined—be careful not to overmix. I like to stop just as soon as I don’t see any pockets of dry flour so the muffins stay tender.

Spoon the combined batter from Step 4 into the prepared muffin tin, filling the cups all the way to the top. Bake for 5 minutes at 425°F (218°C), then, without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for another 16–17 minutes, or until a toothpick inserted in the center of a muffin comes out clean. This two-stage baking helps give the muffins a nice rise and dome on top.

Remove the baked muffins from the oven and let them cool in the pan for about 5 minutes before lifting them out. Once slightly cooled, enjoy warm or cool completely on a wire rack. To keep them fresh, cover tightly and store at room temperature for up to 1 week. I like to warm them up for a few seconds in the microwave before eating—they taste freshly baked!