These Pumpkin Spice Muffins are moist, fluffy, and filled with warm fall spices. Perfect for breakfast, snacks, or a cozy autumn treat.

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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, pumpkin pie spice, cinnamon, and salt.
In another bowl, whisk together eggs, pumpkin puree, oil, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For added texture, stir in 1/2 cup chopped nuts or chocolate chips before baking.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Use homemade pumpkin puree for a fresher flavor.