Preheat the oven to 350 degrees. Line muffin tin with paper liners.
Sift together the flour, baking powder, baking soda, salt, cinnamon and ginger, into a medium bowl.
In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.
Divide the batter among the muffin tin and bake for about 20 minutes, until a toothpick inserted in the center comes out clean.
Set pumpkin cupcakes aside to cool completely. These are delicious frosted with cream cheese icing or just as is!