Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl whisk pumpkin puree, sugar, eggs, oil, and vanilla until smooth.
In another bowl mix flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt.
Gradually combine the dry ingredients with the wet mixture and stir until just blended.
Divide the batter evenly into the muffin cups filling each about ¾ full.
Bake for 18–20 minutes until a toothpick inserted in the center comes out clean.
Let muffins cool for 5 minutes before transferring to a wire rack.
