Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a large bowl, mix together the pumpkin puree, sugar, brown sugar, and oil.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

If desired, fold in the chopped nuts.

Fill each muffin cup about 2/3 full with the batter.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy your delicious pumpkin muffins warm or at room temperature!