1-First Steps: Preheat the oven to 350°F (175°C) and prepare two 12-count muffin tins with nonstick baking spray. In a medium bowl, whisk together 3 cups all-purpose flour, ¾ teaspoon salt, 2 teaspoons baking soda, and 2 tablespoons pumpkin pie spice until well combined.

2-Combining Wet Ingredients: In a large bowl, whisk together 4 large eggs, 1 cup granulated sugar, 1 cup brown sugar, ½ cup vegetable oil, ½ cup whole milk, 2 teaspoons vanilla extract, and 30 ounces canned pumpkin pie filling. Beat until smooth and lump-free for the best texture in your pumpkin muffins.

3-Mixing and Baking: Add the dry ingredients to the wet mixture and stir gently until just combined. Fold in 1 cup chopped nuts if you’re using them, then scoop the batter into the muffin tins, filling each cup about three-quarters full to avoid overflow. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. If needed, repeat for the second batch.