Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, pumpkin pie spice, salt, baking powder, and baking soda.
Add eggs, pumpkin puree, vanilla extract, and evaporated milk. Whisk until smooth and well combined.
Fill cupcake liners about 2/3 full with the batter.
Bake for 20 minutes. Let cool in the pan for 20 minutes, then transfer to the refrigerator to chill for at least 30 minutes.
Top with whipped cream or Cool Whip before serving. Enjoy chilled.