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Prep: Preheat the oven to 350° F. Spray or line a mini muffin tin.
Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
Mix Dry Ingredients: In a large bowl, whisk together the pumpkin puree, oil, maple syrup, egg and milk until smooth.
Pour: Pour the dry ingredients into the wet ones.
Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ones until just combined. DO NOT overmix. Add in any mix-ins.
Fill Muffin Tin: Scoop the batter into the muffin tin, roughly 1 tablespoon per cup.
Bake: Place the muffin tin into the oven, and bake for 12-14 minutes or until just golden brown.
Eat: Let cool for 5-10 minutes, and serve.