Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.

In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.

In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.

Using an ice cream scoop, scoop the batter into the prepared muffin pan.

Bake regular muffins for 22-24 minutes, mini muffins for 19 minutes.  Let cool for at least 5 minutes before removing the muffins from the pan. Serve.