1 3/4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

2/3 cup packed dark brown sugar

2 large eggs

1 cup pumpkin puree 

1/2 cup vegetable oil

1/3 cup milk

1 teaspoon vanilla extract

Preheat the oven to 350°. Line a 12-count muffin pan with cupcake liners or spray with nonstick spray.  In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.  In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.  Spoon the batter evenly into the cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.