Preheat the oven to 350°F (175°C). Lightly grease a 24-cup mini muffin pan.

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Whisk until well combined and fragrant.

In a separate medium bowl, whisk together the pumpkin puree and egg until smooth. Then add the milk, oil (or butter), and vanilla extract. Whisk until fully combined and uniform in color.

Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold everything together just until the dry ingredients are incorporated and no streaks of flour remain. A few small lumps are okay.

Scoop the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.

Allow the Pumpkin Munch to cool in the pan for 2–3 minutes before transferring to a wire rack to cool completely.