Preheat your oven to 350°F (175°C). Line a muffin pan with muffin liners and set it aside.

In a large bowl, combine the pumpkin puree, maple syrup or honey, and Greek yogurt. Beat in the oil, egg, and vanilla extract until smooth and well-blended.

In another large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Ensure the dry ingredients are evenly mixed.

Add the dry ingredients to the bowl of wet ingredients. Stir until just incorporated; the batter will be thick. Be careful not to overmix to keep the muffins light and fluffy.

Scoop the batter into the lined muffin pan, distributing it evenly between the muffin cups. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for about 10 minutes, then remove them from the pan to cool completely on a wire rack.