Preheat oven to 350 degrees. Line a cupcake pan with paper liners.
Whisk the flour, instant coffee, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together.
In a mixing bowl combine the pumpkin, sugars, and vegetable oil and stir until thoroughly mixed. Add the eggs one at a time, beating after each addition.
Add the flour mixture to the bowl one half at a time, beating after each addition until well mixed.
Spoon the batter into the lined baking cups, filling each about two-thirds full.
Bake the cupcakes at 350 degrees for 18 to 22 minutes. Remove from the oven but allow the cupcakes to cool in the cupcake pan for about 10 minutes before transferring them to a wire rack to cool completely.