Preheat oven to 375 F. Line muffin tins with paper muffin liners.
Beat together 1/2 cup butter, white sugar, and brown sugar with an electric mixer until light and fluffy.
Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree.
Sift together the flour, spices, salt, baking powder, and baking soda. Add to the wet ingredients, and stir until incorporated.
Bake until golden, about 25 minutes. Cool in pans for 5 minutes before removing to cool completely on a wire rack.