1. Prepare Your Oven and Pan: First things first, preheat your oven to a cozy 350°F (175°C). While it heats up, prepare a 12-cup muffin pan by lining it with paper cups or giving it a light coating of grease.

2. Mix the Dry Ingredients: In a large mixing bowl, combine all your dry ingredients. Whisk together the gluten-free flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ground ginger until they are evenly distributed.

3. Combine the Wet Ingredients: Grab a separate, medium-sized bowl. In it, whisk together the eggs, dark brown sugar, and granulated sugar until they are well combined. Next, pour in the vegetable oil and vanilla extract, and continue to whisk.

4. Add the Pumpkin: Now for the star of our show! Add the canned pumpkin puree to your wet ingredient mixture. Whisk everything together until the batter is smooth, creamy, and has a beautiful, vibrant orange hue.

5. Bring It All Together: Gently pour your wet pumpkin mixture into the bowl of dry ingredients. Mix with a spatula or spoon only until the flour is no longer visible. Be careful not to overmix.

6. Fill the Muffin Cups: Using a cookie scoop or a large spoon, carefully divide the batter evenly among your 12 prepared muffin cups. Fill each one almost to the top.

7. Bake to Perfection: Place your muffin pan into the preheated oven. Bake for 18 to 22 minutes. You’ll know your gluten free pumpkin muffins are done when a toothpick inserted into the center of a muffin comes out clean.

8. Cool and Enjoy: Once baked, let the muffins rest in the pan for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool down completely before you dig in.