FOR THE CUPCAKES:
1⅔ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves
¾ cup (1 ½ sticks) unsalted butter, room temperature
1 cup packed light brown sugar
½ cup granulated sugar
1 cup pumpkin puree
2 tablespoons instant espresso powder
2 large eggs, room temperature

FOR FROSTING:
1 (8 ounces) package cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
4 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1 tablespoon instant espresso powder dissolved in 1 tablespoon water.