Makes 12 cupcakes.
1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray.
Combine the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.
Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture.
Fill each muffin cup with 1/3 cup of the mixture.
Bake for twenty minutes and let cool for twenty minutes.
Transfer cupcakes from pan and chill in the fridge for 30 minutes.
Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.