Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In another bowl, whisk the vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
Spoon the batter into the muffin liners, filling each about two-thirds full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.