Preheat oven to 350°F and line a 12-count cupcake tin with paper liners.
In a large mixing bowl, combine the flour, brown sugar, baking powder, instant espresso, and pumpkin pie spice.
1½ cups all-purpose flour, 1 cup brown sugar, 1 teaspoon baking powder, 1 tablespoon instant espresso powder, 1 teaspoon pumpkin pie spice
In another bowl, combine the vegetable oil, pumpkin puree, whole milk, ¼ cup coffee, eggs, and vanilla.
¼ cup vegetable oil, ¼ cup pumpkin puree, ¼ cup whole milk, ½ cup strong coffee or espresso, 2 large eggs, 1 teaspoon pure vanilla extract
Add the wet ingredients to the dry and mix just until they are combined-- be sure not to overmix!
Divide the batter between the tins, filling each one ¾ of the way full.
Bake the cupcakes for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes are warm, remove them to a wire rack and poke the top a few times with a fork. Drizzle over the remaining ¼ cup coffee (I added about 1 teaspoon to the top of each cupcake).
Set the cupcakes aside to cool completely before frosting.