Preheat oven to 350 degrees and line a cupcake pan with paper liners
In a large bowl, beat together the butters and sugars until light and fluffy. Add the vanilla.
Add the eggs, one at a time, beating between each addition.
Add the pumpkin and mix until well combined.
In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, baking soda, and salt.
Add 1/3 of the dry mixture to the pumpkin mixture and mix until combined. Pour in half the milk and mix again. Add another 1/3 of the flour mixture and beat until combined. Pour in the remaining milk and beat again. Add the remaining flour and mix until combined.
Pour the espresso powder into the batter and mix until combined.
Spoon an even amount of batter into each of the cupcake liners and bake in the preheated oven for 18 to 22 minutes, until a toothpick inserted into the cupcakes comes out clean.
Allow the cupcakes to cool for a few minutes in the pan, then transfer them to a wire cooling rack to cool completely.
To make the icing, beat together the butter, powdered sugar, vanilla, and coffee creamer until well combined. Pipe the mixture on top of each cooled cupcake and sprinkle a small amount of pumpkin pie spice over the top of the cupcakes before serving.