Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir until just combined.
Fill the muffin cups about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
