Preheat oven to 375F. Line a muffin tin (12 muffin cups) with paper liners (or grease a non-stick muffin tin with butter).
In a bowl, add flour, brown sugar, cinnamon, baking powder, baking soda and salt, and stir to combine.
In another large bowl, add the eggs and whisk them with a fork. Add the pumpkin puree, canola oil, milk and vanilla and stir with a spoon to combine until smooth.
Add the dry ingredients into the wet ingredients. Stir with a spoon to combine until the batter is smooth.
Using the spoon, put the mixture into a muffin tin (it should fill 12 muffin cups to make 12 large muffins).
Put the pumpkin muffins in the oven and bake for 25 minutes.