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Preheat the oven to 425°F.
Line a 12-cup muffin tin with muffin liners and spray lightly with non-stick spray.
In a large bowl, place the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, baking soda and salt and stir to combine.
Add the eggs, honey, pumpkin puree, vegetable oil, milk and vanilla and mix thoroughly, then stir in the white chocolate chips.
Divide the mixture among the 12 liners. Don’t be afraid to overfill – use up all of the mixture. Top with a few remaining chocolate chips.
Bake 5 minutes at 425°F, then reduce heat to 375°F and bake for another 15-20 minutes, until the tops rise and set and a toothpick inserted comes out clean.