Preheat Oven and Prep Pan:
Set oven to 350°F (175°C). Place paper liners in a muffin tin.Whisk Dry Ingredients:
In a large bowl, combine flour, sugar, baking powder, cinnamon, and nutmeg with a whisk.Blend Wet Ingredients:
In another bowl, blend pumpkin puree, eggs, and oil until smooth.Combine Wet and Dry:
Add the wet mixture to the dry ingredients, stirring just enough to incorporate; avoid overmixing.Fill Muffin Cups:
Distribute the batter equally into the muffin cups.Bake Until Done:
Bake for 25-30 minutes, testing doneness with a toothpick inserted in the center—it should emerge clean.Cool Muffins on Rack:
Take the pan out of the oven, let it sit for 5 minutes, then move muffins to a wire rack to finish cooling.
