Preheat oven to 350 Degrees F. Line cupcake pans with cupcake liners. Set aside.

In a medium bowl, whisk flour, espresso powder, baking soda/powder, cinnamon, nutmeg, cloves, and salt. Set aside.

In a large bowl, mix pumpkin, sugars, and oil. Add eggs one at a time.

Gradually pour dry ingredients into wet ingredients, a little at a time. Mix until just incorporated.

Fill cupcake lines ¾ of the way full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes.

Brush cupcakes 2-3 times with the brewed coffee. Cool completely.

For the frosting: Whisk cold cream using a chilled bowl/whisk. Gradually add in powdered sugar. Whisk until stiff peaks form.

Pipe onto cupcakes. Garnish with cinnamon and caramel sauce, if desired.