Preheat your oven to 350°F. Line a 12 count muffin tin with paper liners and set aside.

In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt to combine. Set aside.

In a large bowl, whisk together brown sugar, maple syrup, eggs, vegetable oil, pumpkin puree, espresso, and vanilla.

Add your dry ingredients to the wet ingredients. Mix together until just combined and you no longer see dry streaks of flour. Take care not to overmix.

Portion the cupcake batter into your prepared cupcake cups, filling each one no more than ⅔ of the way full. Bake the cupcakes in the center of your preheated oven for 15 to 20 minutes, or until a skewer inserted into the center comes out clean.

Cool the cupcakes for 10 minutes in the muffin tin, then transfer onto a wire rack. Set aside to cool completely to room temperature before frosting.

In a small bowl, whisk together granulated sugar and pumpkin pie spice to combine. Set aside.

In a large bowl, using an electric mixer, mix together cream cheese and powdered sugar on low speed until smooth and combined.

Gradually add in the cold heavy cream in about 3 or 4 additions, beating well to combine after each addition.

Add in the vanilla. On high speed, whip until it reaches stiff peaks.

Pipe your whipped cream onto the cooled cupcakes and sprinkle over some pumpkin spice sugar before serving.