Pumpkin Pie Cupcakes

2/3 c. all purpose flour
15 oz. pumpkin puree
3/4 c. sugar
2 large eggs
1 t. vanilla
3/4 c. evaporate milk
2 t. pumpkin pie spice
1/4 t. salt
1/4 t. baking powder
1/4 t. baking soda
Whipped cream

Spray a mini muffin tin with non-stick cooking spray.  Preheat oven to 350*.  In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.  In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.  Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.  Fill each muffin cup 3/4's full.  Bake for 20 minutes and let cool for 20 minutes.  Remove cupcakes from pan and chill in the fridge for 30 minutes.  Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.