Preheat oven to 425 degrees. Line 12 count standard muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
In a large mixing bowl, stir together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and crushed pineapple.
Add the dry ingredients to the wet ingredients mixing just until combined. Fold in the carrots and walnuts.
Fill the muffin liners just shy of the top with the batter. Bake for 5 minutes at 425. Without opening the oven, reduce the temperature to 350 degrees. Bake for 15-17 minutes or just until a toothpick inserted in the center comes out clean or with a few moist crumbs.