Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, spices, salt, and citrus zest until well combined. This creates an evenly seasoned dry mixture.
In a separate bowl, beat the eggs lightly, then stir in the pumpkin puree and vegetable oil until the mixture is smooth and slightly frothy, about 30 seconds of whisking.
Pour the wet mixture into the dry ingredients, then gently fold everything together with a spatula until just combined. The batter should be thick but moist, with no streaks of dry flour remaining.
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. This helps achieve a nice domed top after baking.
Bake in the preheated oven for 20 to 22 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean. The house will fill with warm, spiced aromas.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. This cooling period helps set the crumb and finish baking residual moisture.
Once cooled, serve the muffins warm or at room temperature, enjoying their tender crumb and fragrant spice aroma. They’re perfect as a fall treat or breakfast accompaniment.
