Pre-heat your oven to 425°F/220°C.

In a large mixing bowl, add the 2 ¼ cups flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¾ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Whisk together until well combined and set aside.

In another mixing bowl, add the ¾ cup brown sugar, ½ cup granulated sugar, 1 ½ cups pumpkin puree, ½ cup oil, 2 eggs, ¼ cup milk, and 1 teaspoon vanilla extract. Whisk together until fully combined and the sugar has dissolved.

Now add the flour mixture into the wet mixture in 3-4 increments, whisking together with each addition. Try not to over-mix the batter, and after you add the final batch of the flour mixture, mix until just combined.

Line a 12-count muffin tin with paper or silicone liners, or spray with a flour baking spray. Fill each muffin cup to the top and add your choice of topping. Bake for 5 minutes, then lower the oven temperature to 350°F/180°C. Continue baking another 15-18 minutes until a toothpick or cake tester comes out mostly clean. Place muffin pan on a cooling rack until cool enough to remove the muffins.