Steps:

Preheat your oven to 350°F (180°C) and line a cupcake pan with paper liners.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In another bowl, mix the pumpkin puree, plant-based milk, vegetable oil, vanilla extract, and instant coffee until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the 12 cupcake liners.
Allow cupcakes to cool completely before frosting.
For the frosting, beat together the vegan butter, powdered sugar, vanilla extract, and espresso until smooth. If the frosting is too thick, add plant-based milk a tablespoon at a time until the desired consistency is reached.
Frost the cooled cupcakes and serve.

Pumpkin Spice Latte Cupcakes