1-Preheat your oven: to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners and gather all ingredients for easy access.

2-Mix the dry ingredients: In a medium bowl, whisk together flour, espresso powder, baking soda, baking powder, pumpkin pie spice, and salt.

3-Combine wet ingredients: In a stand mixer or large bowl, blend pumpkin puree, granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, beating well after each addition.

4-Mix wet and dry: Gradually add the dry ingredients to the wet mixture in two parts, mixing just until combined to avoid overmixing and keep cupcakes tender.

5-Fill cupcake liners: Fill liners about three-quarters full (or two-thirds full) for consistent cupcake size.

6-Bake: Bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes completely on a wire rack before frosting.

7-Make espresso buttercream frosting: Beat butter on medium speed until smooth. Gradually add confectioners’ sugar one cup at a time on low speed. Mix in espresso powder and vanilla. Add milk starting with 2 tablespoons, then beat on medium-high speed for 5 to 8 minutes until light and fluffy. Adjust milk if needed.

8-Alternative stabilized whipped cream frosting: Bloom gelatin in water about 10 minutes, microwave briefly until melted, and let cool slightly. Whip cold heavy cream, powdered sugar, and vanilla to soft peaks. Slowly add gelatin mixture while whipping to stiff peaks.

9-Frost cupcakes: Pipe or spread buttercream or whipped cream onto cooled cupcakes. Optionally, sprinkle with additional pumpkin pie spice or cinnamon.