Preheat your oven to 425°F (218°C) and either grease a 12-count muffin tin or line it with paper liners for easy removal.

In a large mixing bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ground ginger, and salt. Set aside for now.

In another bowl, combine the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk. Whisk until the mixture is smooth and fully blended.

Gradually fold the wet ingredients into the dry mixture, stirring just until no streaks of flour remain. Be careful not to overmix.

Scoop the batter into the prepared muffin tin, filling each cup to the brim.

Place the muffins in the oven and bake at 425°F for 5 minutes. Without removing them, lower the oven temperature to 350°F (177°C) and continue baking for another 16–17 minutes. To check for doneness, insert a toothpick into the center of a muffin—it should come out clean or with just a few moist crumbs.

Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to a week, ensuring they stay fresh and delicious.