1-Grease a 12-cup muffin tin well, or: Grease a 12-cup muffin tin well, or use silicone liners. Skip paper liners, this batter has very little flour and it grips paper so hard the cupcakes tear coming out.
2-Preheat oven to 350 degrees: Preheat oven to 350 degrees.
3-In a bowl, whisk together flour, baking: In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
4-In a large bowl, whisk together pumpkin: In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
5-Add in dry ingredients and whisk until: Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
6-Pour a scant 1/3 cup of batter: Pour a scant 1/3 cup of batter into each cup, about two-thirds of the way up, not one-third of the way up.
7-Bake for 20 to 25 minutes: Bake for 20 to 25 minutes. They are done when the edges are set and the center is just barely wobbly; it firms up as it cools. Let cool in the pan for 20 minutes.
8-Remove cupcakes from pan and chill in: Remove cupcakes from pan and chill in the fridge for 30 minutes.
9-Top with whipped cream and sprinkle with: Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.