Preheat the oven to 350 degrees F. and spray two 12-count muffin tins with nonstick baking spray; set aside.
In a medium bowl, whisk together the flour, salt, baking soda, and pumpkin spice.
In a large bowl, whisk together the eggs, sugars, oil, milk, vanilla, and canned pumpkin pie filling.
Add the dry mixture into the wet, and combine until lump-free. Add nuts if you please.
Scoop batter into sprayed muffin tins, and fill about 3/4 of the way.
Bake for for 20-25 minutes. The muffins will feel springy when gently pressed, and a tester inserted into the center of the muffin will come out clean. Bake the next batch.
Notes
Nutritional values may vary and are meant to be a guide.