Preheat the oven to 350ºF. Place paper liners in a 12-cup muffin tin.

TO MAKE THE CAKE:

Place the figs in a large bowl. Pour the hot coffee over the figs to cover completely. Stir in the baking soda. Allow to sit, undisturbed, for 5 minutes.

In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs, brown sugar, and honey. Whisk for 3 minutes, or until the mixture thickens. Add the pumpkin puree. Mix until just combined.

In a large bowl, stir together the flour, salt, baking powder, cinnamon, and nutmeg. With the electric mixer running on low speed, add the fig mixture to the egg mixture. Slowly add the flour mixture. Mix until just combined.

Pour the batter into the muffin cups, filling each about three-quarters full. Bake for 20 minutes, or until a cake springs back when gently poked. Pop the cupcakes out and line again with 4 more paper liners. Fill with the remaining batter and bake.

TO MAKE THE SAUCE:

In a heavy saucepan, combine the butter, oil, honey, brown sugar, and salt. Stir over medium heat until the sugar has completely melted. While continuously stirring, slowly add the evaporated milk and cook, stirring, for 5 minutes, or until the sauce thickens.

While the cupcakes are still warm, use a toothpick or wooden skewer to poke a few holes in each. Spoon 1 teaspoon of the caramel sauce over each of the cupcakes. Serve immediately, or store them in the refrigerator for a day or two.