Preheat your oven to 180°C (350°F). Grease a muffin tin or line with paper liners, and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt until well combined. This helps distribute the leavening evenly and aerates the dry ingredients.
In a separate bowl, mix the pumpkin puree, brown sugar, melted butter, eggs, and vanilla extract until smooth. The mixture should feel slightly thick and fragrant with hints of spice.
Pour the wet mixture into the bowl of dry ingredients. Gently fold them together with a spatula until just combined; avoid overmixing to keep the muffins tender and airy.
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Use a spoon or ice cream scoop for neat portions.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. The muffins will smell warm and spicy as they bake.
Once baked, 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 slightly, allowing the crumb to set and the aroma to deepen.
Let the muffins rest for at least 10 minutes before serving. Enjoy warm or at room temperature, perhaps with a pat of butter or a drizzle of honey for extra comfort.
