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Preheat oven to oven to 425F and line muffin pan with paper liners.
In a medium bowl whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract, and milk.
Add the dry ingredients into the wet and fold together using a rubber spatula. You want to be careful not to over mix. Once you can no longer see any dry ingredients stop mixing.
Divide half the batter into a separate bowl.
Add the cocoa powder in one of the bowls and mix till combined.
Scoop spoons fulls of the two different batters and layer them into the muffin tins. Filling them up all the way.
Bake for 5 minutes at 425 F. Then reduce oven temperature to 350 F and bake for 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Allow muffins to cool for 10 minutes before removing from the pan.