1. Preheat the oven to 350°F. Line cupcake pans with paper liners.

2. In a medium bowl, combine the dry ingredients; flour, espresso powder, baking soda, baking powder, pumpkin pie spice, and salt. Stir together and set aside.

3. In the bowl of a stand mixer, blend together the pumpkin, granulated sugar, brown sugar, and oil.
4. Add the eggs one at a time, beating well after each addition.
5. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

6. Fill the cupcake liners ¾ full. Bake until the cupcakes are golden, about 18-20 minutes. Cool on a wire rack for 10 minutes, then remove the cupcakes from the pans.

Whipped Topping

1. Place the heavy cream in the clean bowl of a stand mixer fitted with the whisk attachment.

2. Whip on medium-low then increase to high speed.

3. Add in the confectioners’ sugar.

4. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a large open star tip to frost the cooled cupcakes.

5. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.