Preheat the oven to 350 degrees Farenheit. Line a muffin tin with muffin liners.
In a large bowl, stir together the brown sugar, granulated sugar, and oil.
Add in the pumpkin and vanilla extract and stir till smooth.
Add in the eggs, and stir the mixture till they are just mixed in.
Add in the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Stir till you have a nice batter.
Scoop the pumpkin batter into the muffin liners, filling them about 2/3 full. For a regular muffin liner it should hold about 1/4 cup, the tulip liners I used held about 1/3 cup.
Bake the cupcakes in the preheated oven for 17 to 22 minutes for regular muffin liner sizes. 20-25 for tulip liners as pictured. Or until a toothpick stuck in the middle of one of the cupcakes comes out clean.
Let the cupcakes cool for 10 minutes.