Step 1

Pre-heat oven to 365 degrees.

Step 2

Line two 12 capacity muffin tin pan with cupcake liners.

Step 3

In a medium-sized bowl measure, sift together the almond flour, spices, baking powder and set aside.

Step 4

Next in another medium-sized bowl using an electric mixer beat the softened butter, cream cheese both sugar substitutes, vanilla extract. Beat until light and creamy about 2 minutes.

Step 5

To this mix add the pumpkin puree and mix just until well incorporated.

Step 6

Next add the eggs one at a time, alternating with the dry ingredients mixing thoroughly after each addition.

Step 7

Pour the cupcake batter evenly into the muffin pan.

Step 8

Bake for about 18-25 or until an inserted toothpick comes out clean.

Step 9

Wait until the cupcakes are fully cool, at least 1/2 hour before adding the cream cheese frosting.

Step 10

Beat the cream cheese and butter until light and fluffy using an electric mixer.

Step 11

To this add gently add the confectioners sugar-substitute.

Step 12

Next, add the heavy whipping cream a couple of tablespoons at a time and beat until fully combined.

Step 13

Set aside until cupcakes are fully cooled before frosting.