To begin, line 2 standard muffin pans (24 muffins) with papers and set aside. Preheat oven your to 350 degrees.
In a bowl combine flour, espresso powder, spices, baking soda, baking powder, and salt. Set aside. Stir that together and set it aside for now.
In your mixing bowl combine pumpkin, sugars, applesauce, and the extra virgin olive oil. Mix those together until smooth. Mix in the eggs, one at a time, until just combined. Stir in the vanilla. Add in the dry ingredients and mix until just combined and smooth.
Scoop batter evenly into the pans. Bake 20-23 minutes, or until a toothpick inserted in the center of the largest cupcake comes out clean. Carefully remove the hot cupcakes to a cooling rack and cool completely before topping.
For the frosting:
Beat the cheese in your mixing bowl until fluffy. Add in the powdered sugar and cinnamon - and mix until smooth. Add in the vanilla and coffee liqueur, mix until combined. Top each cupcake with a dollops of frosting in the middle.
Enjoy!
Notes
If you can not find espresso powder, you can use instant coffee granules. To do so, double the amount to 3 tablespoons and “mash” the granules into a fine powder with a mortar & pestle or the back of a spoon in a bowl.