Preheat your oven to 375°F (190°C).

Line your muffin tin with paper cups or lightly grease it.

Note: Ensuring your oven is at the right temperature is key to muffin perfection.

In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Fact: Cinnamon not only adds flavor but also provides anti-inflammatory properties.

In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.

Warning: Avoid overmixing the batter to keep the muffins light and fluffy.

Add the dry ingredients to the wet ingredients and mix until just combined.

Fold in the walnuts if using.

Divide the batter evenly among the muffin cups, filling each about three-quarters full.

Tip: A cookie scoop can help you divide the batter evenly and cleanly.

Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Note: Cooling in the pan helps the muffins set.