Preheat and prep the pan. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly mist the liners with nonstick spray for easier release.

Whisk the dry ingredients. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

Mix the wet ingredients. In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, vanilla, and oil until smooth and well combined.

Combine gently. Add the dry mixture to the wet mixture and whisk just until no streaks remain. The batter will be thinner than typical cupcake batter—more like pancake batter. That’s expected.

Fill the cups. Evenly divide the batter among the 12 liners, filling each about 3/4 full. Tap the pan gently on the counter to release air bubbles.

Bake. Bake for 22–26 minutes, until the centers are just set and a toothpick comes out with a few moist crumbs (not wet batter). The cupcakes will puff up, then slightly deflate as they cool.

Cool completely. Let the cupcakes cool in the pan for 15 minutes, then transfer to a rack. They’ll firm up as they cool. For the best texture, chill them in the fridge for at least 1 hour before topping.

Top and serve. Right before serving, add a generous swirl of whipped cream. Sprinkle with a pinch of cinnamon sugar, graham crumbs, or chopped pecans for a little crunch.