Preheat your oven to 375°
Line your standard sized muffin tin with cupcake liners or grease with cooking spray
You will need to mix your wet and dry ingredients separately so prevent lumps and to keep the bread soft. In a large bowl, combine your flour, sugar, spices, salt and baking soda together. Set aside.
In a small bowl, add your, pumpkin, oil and vanilla and whisk well until egg is well combined.
Add your wet ingredients to your dry ingredients and using a spatula, lightly mix until they are combined and flour pockets are gone. Do not over mix.
Using a cookie scoop or ice cream scoop, scoop batter into prepared muffin wells. They should be filled up about ¾ full.
Place in the middle of the oven and bake for 20 minutes or until toothpick comes out clean.
Let cool for ten minutes before serving.