Preheat oven to 350°F. Line a 12 cup muffin tin with cupcake liners. Set aside.
In a mixing bowl, sift together flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Add in brown sugar. Using a mixer, mix on low for 20 seconds until combined.
In a separate bowl, mix together oil, eggs, vanilla and pumpkin puree. Mix until combined.
Add the wet ingredients into the dry ingredients in 3 separate intervals. Mix until just combined. Scrape the bowl. Then, mix for 20 seconds.
Use a large ice cream scoop (or a 2tablespoon cookie scoop) and scoop the cupcake batter into each muffin tin. Fill until ¾ full. Bake for 18-20 minutes.
Let the cupcakes sit in the muffin tin for 10 minutes. Then, transfer to a cooling rack. Cool completely before filling.