Preheat oven to 350F and line a muffin pan with cupcake liners.
In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
Pour dry mixture into pumpkin mixture and mix just until combined.
Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full - these will deflate a bit when they are cooling).
Bake for about 20 minutes, until cupcakes are set.
Let cool in the muffin pan for about 30 minutes.
Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.
Pumpkin Pie Cupcakes
Amount Per Serving (12 g)
Calories 107Calories from Fat 18
% Daily Value*
Saturated Fat 1g6%
Vitamin A 91IU2%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.