Pumpkin Spice Latte Cupcakes

These lightweight PSL cupcakes, infused with autumnal toasty flavors, will allow you to get used to the weather in a sweater faster than stopping by a Starbucks drive-through.
Prepare the cupcakes: Preheat the oven to 350 ° F. Place the muffin tins in 24 muffin tins. Whisk the muffin mixture, pumpkin, eggs, butter, and coffee in a large bowl until smooth. Spread the batter evenly over the muffin tins (about 1/4 cup per cup).Bake in the preheated oven until moist crumbs come out with a wooden toothpick, about 20 minutes. Cool on a wire rack until completely cooled, about 30 minutes.Prepare the frosting: Beat the butter with an electric mixer on medium speed until fluffy and light in color, about 3 minutes. Using a mixer on low speed, slowly add the powdered sugar, 1/2 cup at a time, until smooth. Slowly drizzle with whipped cream and beat until the frosting is smooth and fluffy. Add salt and beat for 1 minute. Fill a pastry bag with buttercream and place on top of muffins. Drizzle with the caramel sauce and sprinkle with pumpkin pie spices if desired.