Preheat your oven to 375 degrees F and line a muffin tin with paper liners or spray with a non-stick spray.

In a large bowl, whisk together the pumpkin puree, buttermilk, granulated sugar, light brown sugar, canola oil, eggs and vanilla extract until smooth.

In another large bowl, whisk together the flour, pumpkin pie spice, salt, cinnamon, ginger, nutmeg, cloves, allspice, and baking soda until thoroughly combined.

Add the dry ingredients to the wet and fold the ingredients together until just moistened and all of the floured mixture has been absorbed. Do not overmix.

Fill the muffin molds 3/4 of the way up with the batter.

Bake at 375 degrees F for 15-18 minutes or until a toothpick comes out clean or with just a few crumbs.

Remove from heat and let cool for 10 minutes in the pan and then remove the muffins and transfer to a wire rack to cool the rest of the way.

The muffins will keep for 2-3 days in an airtight container.

Enjoy!