1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.

2. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.

3. In another bowl, beat brown sugar, granulated sugar, eggs, and oil until smooth.

4. Add pumpkin puree and vanilla extract to wet ingredients and mix until combined.

5. Fold dry ingredients into wet mixture in two additions until just combined. Add milk if batter is too thick.

6. Divide batter among liners, filling each two-thirds full.

7. Bake 18–20 minutes until a toothpick comes out mostly clean.

8. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

9. Frost cooled cupcakes with cream cheese frosting or vanilla buttercream.

10. Garnish with crushed pecans, cinnamon sprinkle, or caramel drizzle as desired.