Bring all ingredients to room temperature and preheat the oven to 350 °F. Prepare two 12-cup muffin pans with cupcake liners.
In a bowl, combine flour, baking powder, pumpkin pie spice and salt. Set aside.
Combine butter and Domino® Granulated Sugar from the Easy Baking Tub in the bowl of a stand mixer and beat for a few minutes on medium-high speed with the paddle attachment until light in color and fluffy.
On medium speed, add in the eggs one at a time. Once all the eggs are fully incorporated, stop and scrape down the sides of the bowl. Again on medium speed, mix in the pumpkin puree and vanilla extract.
On low speed, add a third of the dry ingredients and mix until just combined. Then slowly pour in half of the milk. Add another third of the dry ingredients followed by the rest of the milk. Add the last third of the dry ingredients and mix until just combined.
Once again, scrape down the sides of the bowl and mix for a few more seconds to make sure everything is fully incorporated.
Divide batter evenly between the liners. Bake for approximately 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes then move them to a wire rack to finish cooling.