Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.

In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.

In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain. Careful not to overmix.

Spoon the batter into liners, filling them all the way to the top.

Bake for 5 minutes at 425°F.

Then reduce the oven temperature to 350°F and bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The muffins should be in the oven about 22 minutes in total.

Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.