Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, spices.

In a separate large bowl, mix granulated sugar, brown sugar, vegetable oil, and eggs until smooth. Stir in pumpkin puree, espresso, and vanilla.

Fold the dry mixture into the wet ingredients gently until just combined.

Spoon the batter into cupcake liners, filling them about three-quarters full, then bake for 18-20 minutes until a toothpick comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

In a chilled bowl, beat heavy whipping cream, powdered sugar, cinnamon, and vanilla until soft peaks form.

Once the cupcakes are completely cool, pipe or spoon the whipped cream frosting onto each cupcake.