Preheat oven to 350°F. Line a standard cupcake pan with paper or silicone liners.
Combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. Mix until well blended. Set aside.
1 cup all purpose flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg
In the bowl of an electric mixer fitted with a paddle, add the vegetable oil and brown sugar. Mix on medium speed until smooth.
1/2 cup vegetable oil, 2/3 cup brown sugar
Add the eggs, one at a time, until fully incorporated, then the pumpkin puree.
2 eggs, 1 cup pumpkin puree
Gradually add the flour mixture until everything is just combined. Be careful not to over-mix the batter.
Fill each cupcake liner 2/3rds of the way full with batter.
Bake for 12-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.