Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.

In a larger bowl, combine the pumpkin purée, brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and Greek yogurt. Blend until smooth.

Gently fold the dry mixture into the wet mixture until just combined.

Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick comes out clean.

Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Chill your mixing bowl and beaters, then whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Frost the cooled cupcakes with the whipped cream and add your choice of optional toppings.