Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.

Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.

In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.

Use a large scoop to evenly distribute the batter into each well, filling them nearly full.

Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.