Preheat the Oven
Preheat your oven to 350°F (177°C).
Line a cupcake tin with paper liners.
Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
Combine the Wet Ingredients
In a large bowl, beat together brown sugar, granulated sugar, and melted butter.
Stir in pumpkin puree, espresso, eggs, and vanilla extract until well combined.
Combine the Mixtures
Gradually add the dry ingredients to the wet mixture.
Mix gently until just combined, avoiding overmixing.
Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake the Cupcakes
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Espresso Frosting
Beat softened butter in a medium bowl until smooth and fluffy.
Gradually add powdered sugar, mixing well after each addition.
Stir in espresso and vanilla extract until the frosting is creamy and spreadable.
Frost the Cupcakes
Once the cupcakes are completely cool, pipe or spread the frosting onto each one.
Garnish with a sprinkle of cinnamon, crushed espresso beans, or caramel drizzle if desired.
