Preheat oven to 350°. Line cupcake pan with paper liners, or spray with nonstick cooking spray. Silicone muffin pans do not need liners or spray.
In a medium bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
In a large bowl whisk together melted coconut oil, maple syrup, and eggs. Whisk in pumpkin puree, milk/water, and vanilla extract. Stir in dry ingredients just until combined. Gently stir in white chocolate chips.
Fill muffin tins about 2/3 full. If desired, add additional white chocolate chips on the top. Bake for 18-20 minutes or until toothpick comes out clean. For an added sweet crunch, sprinkle with turbinado sugar immediately after you remove from oven.
Cool completely and store in an air tight container. They also freeze very well.