2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half
Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners. *If using paper liners, lightly coat them with cooking spray.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined.
Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Distribute batter evenly in the muffin tin. (they should be about 3/4 of the way full.)
Bake for 20 minutes. Cool cupcakes in pan. (They will sink as they are cooling.)
Chill cupcakes before serving. Top with lightly sweetened whipped cream.