1-Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease it well.

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

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

4-Blend batter: Gradually add the dry mixture in two parts into the wet ingredients, stirring on low speed just until combined. Avoid overmixing to keep cupcakes tender.

5-Fill cupcake liners: Spoon batter into liners, filling about three-quarters full (approximately ¼ to ⅓ cup per cupcake).

6-Bake: Place in the oven and bake for 20–22 minutes. Test doneness with a toothpick inserted in the center; it should come out clean.

7-Cool: Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8-Prepare frosting: Beat butter at medium speed until creamy. Gradually add confectioners’ sugar on low speed. Mix in espresso powder and vanilla extract. Add milk gradually until the frosting is light and fluffy. Beat on medium-high for 5 to 8 minutes.

9-Frost cupcakes: Pipe or spread the prepared espresso buttercream on cooled cupcakes. Optionally, garnish with cinnamon or nutmeg dusting.