Preheat the oven to 375°F. Grease the muffin tin or line with paper cupcake liners.
In a medium bowl, mix together the all purpose flour, pumpkin pie spice, baking powder and salt. Set aside.
In a separate large bowl mix the pumpkin puree, vegetable oil, eggs, light brown sugar and granulated sugar. Mix together until there are no lumps.
Add dry ingredients to wet. Gently mix together until combined.
Fill muffin cups ⅔ full (using about ¼ measuring cup for each each). Mix together the cinnamon and sugar topping in a small bowl. Sprinkle each muffin top with the sugar.
Bake for 20-25 mins or until toothpick comes out clean when poked through the center.
Let cool 5 minutes, then transfer to a wire rack to cool completely.