Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, and salt until evenly combined.
In a separate bowl, whisk together the sugar, vegetable oil, eggs, pumpkin purée, maple syrup, and vanilla extract until the mixture is smooth and slightly frothy.
Pour the wet mixture into the bowl with the dry ingredients and gently fold together using a spatula until just combined; do not overmix, as this can make the muffins dense.
Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full. The batter will be thick but spreadable.
Bake in the preheated oven for about 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. The edges should be crisp and the insides moist and tender.
Enjoy these warm or at room temperature, perhaps with a touch of butter or simply as they are to savor their cozy, spiced aroma and moist crumb.
