Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until evenly combined. This creates a flavorful dry mixture.
In another bowl, whisk the pumpkin puree, eggs, vegetable oil, vanilla extract, and orange zest until smooth and slightly frothy.
Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined; avoid overmixing to keep the muffins tender.
Using a scoop or spoon, divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20-22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool slightly in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, the muffins should be moist inside with a fragrant aroma and slightly crackled tops, ready to serve.
