Pumpkin Pie Cupcakes

1 15 oz. can pure pumpkin puree ¾ cup granulated sugar 2 large eggs 1 tsp. vanilla extract ¾ cup evaporated milk ⅔ cup all-purpose flour 2 tsps. pumpkin pie spice mix ¼ tsp. salt ¼ tsp. baking soda ¼ tsp. baking powder Cinnamon buttercream or whipped cream for topping Preheat oven to 350°F. Line muffin pan with cupcake liners. In large bowl, combine pumpkin puree, sugar, eggs, vanilla extract and evaporated milk and whisk until smooth. Add flour, pumpkin pie spice mix, salt, baking soda and baking powder and mix until just combined. Use large cookie scoop to scoop batter into prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full – these will deflate a bit when they are cooling). Bake for 22 minutes or until cupcakes are set. Let cool in muffin pan for about 30 minutes. Transfer cupcakes to cooling racks to cool completely. If you want buttercream, mix 1 cup softened butter, 1 teaspoon cinnamon and 3.5 cups powdered sugar. Add milk 1 tablespoon at a time until desired consistency is reached. When ready to serve, top cupcakes with buttercream or whipped cream and sprinkle with pumpkin pie spice.