Preheat the oven to 350°F/180°C degrees. Line a muffin pan with 12 paper liners, set aside.
In a mixing bowl combine flour, sugars, baking soda, baking powder, salt and spices. Set aside.
In another mixing bowl combine the eggs, pumpkin puree (I make my own by blending fresh pumpkin cubes), oil, milk, and vanilla. Mix until just combined.
Fold in the dry ingredients but do not over mix. (The batter will be thick)
Scoop batter into your muffin tin and bake for about 20 minutes.
When completely chilled frost with your favorite cupcake frosting, I made mine by combining 2 cups of powdered sugar, 2 tbsp milk, 2 tbsp softened butter, 1 tsp of vanilla, and orange food coloring. Decorate with sprinkles.