Step 1 of 10
Preheat the oven to 425°F.
Step 2 of 10
Line the cavities of a 12-cavity muffin pan with muffin/cupcake liners.
Step 3 of 10
Place the canola oil, brown sugar, granulated sugar, vanilla, eggs, pumpkin puree, and milk in a large mixing bowl. Whisk vigorously until smooth and combined.
Step 4 of 10
Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
Step 5 of 10
Fold in the walnuts, mixing until they are evenly distributed in the batter.
Step 6 of 10
Scoop an equal portion of batter into each muffin liner.
Step 7 of 10
Bake the muffins on middle rack of oven for 5 minutes.
Step 8 of 10
Reduce oven temperature to 350°F. Continue baking until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes.
PRO TIP Have an older oven? Rotate the pan halfway through the cook time for a more evenly baked batch - the back of the oven often runs hot.
Step 9 of 10
Check to see that muffins are done. Remove from oven or add time as needed.
Step 10 of 10
Allow the muffins to cool in the pan for 5 minutes before removing and serving. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for 3 days.