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Line a 12-cup muffin tin with silicone or paper liners. Preheat the oven to 350 °F (177 °C).
In a medium mixing bowl, stir together pumpkin (1 can), sugar (1 cup), brown sugar (¼ cup), eggs (2), vanilla extract (1 teaspoon), and milk (¾ cup) until evenly combined.
In another bowl, whisk together flour (⅔ cup), pumpkin spice (2 teaspoons), salt (¼ teaspoon), baking powder (¼ teaspoon), and baking soda (¼ teaspoon).
Gradually whisk in flour mixture to pumpkin mixture whisking until well combined.
Pour ⅓ cup of the filling into the prepared muffin cups.
Bake for 20 minutes and allow to cool in pan for twenty minutes.
Remove muffin cups from the pan and refrigerate for 1 hour. Top with whipped cream and serve!