Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, baking soda, ground ginger, allspice, and salt until combined. This creates an evenly distributed spice mix.
In a separate bowl, combine the pumpkin puree, sugar, vegetable oil, and eggs. Whisk until the mixture is smooth and slightly frothy, about 1-2 minutes.
Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. The batter should be lumpy but well distributed.
Bake in the preheated oven for 20-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, enjoy these moist, aromatic pumpkin muffins either warm or at room temperature, with or without a pat of butter.
