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Heat the oven to 375℉. Line a standard 12-well muffin pan with paper liners or coat the wells with cooking spray.
Whisk 1 (15-ounce) can pumpkin purée, ¾ cup granulated sugar, ½ cup neutral oil, 2 large eggs, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon vanilla extract, and ½ teaspoon kosher salt together in a large bowl until combined and smooth.
Add 1 ¾ cups all-purpose flour and fold it in with a flexible spatula until just incorporated but no dry spots remain. Divide the batter evenly among the muffin wells (about ⅓ cup per well); the wells will be almost full.
Bake, rotating the pan halfway through, until the muffins are golden-brown, the tops bounce back when pressed, and a tester inserted into the center of a muffin comes out clean, 25 to 30 minutes total. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.