Line a 12-cup muffin tin with paper or silicone liners to prevent sticking and ensure easy removal. Preheat your oven to 350°F (175°C) so it's ready when your batter is mixed.

In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice mix, baking powder, baking soda, salt, ensuring an even distribution. This will help prevent lumps and provide consistent flavor throughout your batter. I always like to whisk dry ingredients first to really combine the leaveners and spices.

In a large bowl, combine the pumpkin puree, granulated sugar, eggs, vanilla extract, and evaporated milk. Whisk until the mixture is smooth and uniform in texture. Make sure the eggs are fully incorporated to help bind the ingredients together.

Gradually add the bowl of dry ingredients (from Step 2) to the wet mixture (from Step 3). Whisk just until you no longer see streaks of flour and the batter looks smooth. Be careful not to overmix, as this can make the cupcakes tough.

Carefully spoon about 1/3 cup of batter into each prepared muffin cup, filling them evenly. Transfer the tin to the preheated oven and bake for 20 minutes, or until the centers are set. I recommend gently pressing the center of a cupcake—if it springs back, they're done.

Allow the cupcakes to cool in the muffin pan for 20 minutes, then carefully remove them and place them in the refrigerator to chill for at least 30 minutes. This helps them set and achieve the perfect texture—trust me, a chill makes these cupcakes even more delicious.

Before serving, top each chilled cupcake with a generous swirl of whipped cream. If you'd like, sprinkle extra pumpkin pie spice or a pinch of cinnamon on top for a decorative touch and even more autumn flavor.