Preheat your oven to 180°C (350°F). Grease a muffin tin or line it with paper liners to prevent sticking.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. This ensures even distribution of dry ingredients and spices.
In a separate bowl, combine the pumpkin puree, brown sugar, melted butter, and eggs. Whisk until the mixture is smooth, fragrant, and slightly frothy.
Pour the wet mixture into the bowl of dry ingredients. Gently fold with a spatula until just combined; avoid overmixing to keep the muffins light and fluffy.
Using a spoon or an ice cream scoop, divide the batter evenly into the prepared muffin cups, filling each about two-thirds full. This creates a slight domed top when baked.
Bake in the preheated oven for 20–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The muffins will smell warm and spicy as they bake.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool slightly and set their structure.
Once cooled just enough to handle, serve the muffins warm or at room temperature. They are best enjoyed within a couple of days for optimal moistness and flavor.
