Heat oven to 425 F or 218 C. Line muffin tins with cupcake liners. 12 jumbo or 30 standard muffins.
To the all purpose flour, add salt, baking soda, cinnamon and grate nutmeg if using. Whisk thoroughly.
Add the eggs to a large bowl and beat them well. Add oil and sugar. Mix well. Add pumpkin puree and whisk to combine. Add vanilla extract, water or apple juice and mix well.
Add half of the flour mixture and mix in with a wooden spoon. Add the rest of the flour and mix. Don’t overmix, it’s ok if it’s lumpy. Use the whisk to smooth out the big lumps at the end with a few strokes.
Divide batter evenly into muffin tins using an ice cream scoop. Tap each tin a few times on the counter to get any air bubbles out. Bake in the heated oven for 8 minutes. Then turn the heat down to 350 F or 180 C for approximately 25 minutes for 12 jumbo muffins. Check after 20 minutes in case your oven runs hot. The muffins are done when a toothpick inserted into the middle comes out clean. Cool the tins on a wire rack.
If you’re making 30 regular size muffins, cook at 425 for 8 minutes and 350 for about 12 minutes.
***Remember to reduce the sugar by a few tablespoons if you’re using sweetened apple juice instead of water.