Line a mini cupcake pan or regular cupcake pan with liners. If baking a cake, grease the pans and line with parchment paper. Preheat oven to 350°F.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
In a medium bowl whisk together the vegetable oil, both sugars, pumpkin puree, eggs, and vanilla.
Make a well in the dry ingredients and pour the wet into it. Mix until just combined.
Distribute your batter to your pans. Do not fill the cupcake pans more than 2/3 full!
Bake cupcakes 13-15 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan 5 minutes before removing to cool completely.