Preheat the oven to 350F.
In a bowl, combine the flour, pumpkin spice, baking powder, salt, and coffee. Set aside.
Using a mixer, whisk eggs, sugar, and brown sugar for 2 minutes.
Add pumpkin puree, vanilla extract, and melted butter. Whisk until creamy.
Add the flour mixture and combine.
Add milk and fold the mixture.
Pour the batter into the prepared muffin cups and bake for 20-23 minutes, or until golden and the tops spring back when lightly pressed. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
While the cupcakes are cooling, make the frosting by beating the cream cheese and butter with an electric mixer in a bowl until smooth. Add in the icing sugar a little at a time until incorporated. Add the vanilla extract and ground cinnamon; beat until fluffy.
You can add pumpkin puree to half of the frosting for pumpkin flavor.
Once the cupcakes are cool, frost with the cream cheese icing and drizzle with dulce de leche.