Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, mix together the pumpkin puree, vegetable oil, and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Divide the batter evenly among the muffin cups, filling each about ⅔ full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.