In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.
In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
With another small saucepan, heat molasses and corn syrup until lukewarm as well.
While both pans are cooling down a bit, cut cold butter into small pieces, add to flour mixture, and use pasty blender until mixture is fine crumbles.
Once both pans have cooled to luke warm, add milk mixture, whisk until blended then add molasses mixture. Stir.
Add egg and whisk until well Incorporated.
Pour into cupcake liners, 2/3 full, and bake for 20-22 minutes or until toothpick comes out clean.
Let cool completely on baking rack.
Once cooled, place into container, cover and store overnight so the tops will get sticky.