Preheat your oven to 375°F. Grease a 12-cup muffin tin and set aside.

In a small bowl, combine the flour, pumpkin pie seasoning, cinnamon, baking powder, and salt.

In a large mixing bowl, whisk together the pumpkin puree and melted butter until well blended.

Add both sugars to the mixture and whisk until fully incorporated and smooth.

Stir in the eggs and vanilla extract until the batter is smooth.

Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and there are no lumps.

For a little extra flavor, fold in any optional mix-ins like chocolate chips or nuts.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake for 20-25 minutes, or until the tops are firm and a toothpick inserted in the center comes out clean or with a few crumbs.

Once baked, let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.