Preheat your oven to 350°F (175°C) and ready a standard muffin pan by lining it with cupcake liners.

Whisk together the dry ingredients in a medium bowl: flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, and cloves.

Mix the wet ingredients in a large bowl by combining pumpkin puree, granulated sugar, brown sugar, and vegetable oil.

Add in the eggs one at a time, mixing thoroughly after each addition until the mixture is smooth.

Gradually incorporate the dry ingredients into the wet ingredients, stirring gently.

Divide the batter among the muffin cups, filling each about ⅔ full. Bake for 18-20 minutes or until a toothpick comes out clean.

Let them cool for 5-10 minutes in the pan before transferring them to a wire rack.

Prepare the stabilized whipped cream by blooming gelatin in a small amount of water, melting it and allowing it to cool slightly.

In a stand mixer, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.

Gradually drizzle in the gelatin while continuing to whip until stiff peaks form.

Frost the cooled cupcakes generously with the stabilized whipped cream and sprinkle cinnamon or spices on top.