Preheat oven to 350 degrees F. Line 2- 12-cup muffin pans with paper liners; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices set aside.
In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil. Use a spatula to mash up any chunks of brown sugar so no lumps remain.
Add in the eggs and whisk until smooth. Add the flour mixture whisking until smooth again.
Divide the batter between the baking cups, filling each about two-thirds full. Bake until a toothpick inserted into the centre comes out clean, 15 to 20 minutes. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack.
Let cupcakes cool then frost with your favourite frosting.
Recipe by Chateau Elma at https://www.chateauelma.com/pumpkin-spice-cupcakes