Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, nutmeg, ginger, and smoked chipotle powder until evenly combined.
In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and slightly frothy, about 1-2 minutes.
Pour the wet mixture into the dry ingredients, then gently fold them together with a spatula until just combined and there are no streaks of flour remaining.
Divide the batter evenly among the muffin cups, filling each about 2/3 full. The batter should look slightly marbled with a swirl of spice.
Bake in the preheated oven for about 20 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature, with the smoky spice and pumpkin flavor harmonizing perfectly.
