Preheat the oven to 425°F (218°C). Spray muffin pan with nonstick spray or line with cupcake liners.

Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.

In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into liners or wells, filling them mostly to the top.

Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the muffin pan before enjoying.

While the muffins are baking, brew coffee as desired. In a bowl whisk the heavy cream until stiff peaks form. Refrigerate until ready to use.

Pour milk into a saucepan and place over medium heat. Add in the caramel sauce and whisk continuously until it is frothy.

Pour the coffee into a mug, then pour in the frothed milk, top with whipped cream and a drizzle or caramel.

Serve the muffins with caramel latte.