Pumpkin Cupcakes

Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the pumpkin puree, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Line a muffin tin with cupcake liners and fill each liner about 3/4 full with the batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely. Once cooled, frost the cupcakes with your favorite frosting, if desired. Enjoy!