1-Getting started: Getting started with pumpkin pie muffins is straightforward, and it begins with preheating your oven to 350 degrees Fahrenheit. Spray two 12-count muffin tins with nonstick baking spray to keep things simple. In a medium bowl, whisk together the 3 cups all-purpose flour, 3/4 teaspoon salt, 2 teaspoons baking soda, and 2 tablespoons pumpkin pie spice until everything is well mixed.

2-Next: in a large bowl, whisk the 4 large eggs, 1 cup granulated sugar, 1 cup brown sugar, 1/2 cup vegetable oil, 1/2 cup whole milk, 2 teaspoons vanilla extract, and 30 ounces canned pumpkin pie filling. This step combines the wet ingredients for a smooth base. Add the dry mixture to the wet one and stir until smooth and free of lumps, then fold in the 1 cup chopped nuts if you’re using them.

3-Spoon and Bake the Batter: Spoon the batter into the prepared muffin tins, filling each about three-quarters full for even rising. Bake for 20-25 minutes, checking with a tester to ensure they come out clean and the muffins spring back when pressed. Once done, let them cool in the tins before moving on to storage.