Preheat the oven to 350°F (175°C).
Line a muffin tin with paper liners or grease each cup with non-stick spray.
In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
In another bowl, whisk together the pumpkin puree, oil, and eggs until smooth.
Gradually add the wet mixture to the dry mixture and stir gently until just combined.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.