• Preheat the oven to 180C/350F.
• Mix all of the dry ingredients together in a large bowl.
• Add the wet ingredients to the dry ones and mix well together until a smooth pumpkin paste forms.
• Oil a regular muffin sized pan (just six muffins though) or line 6 muffin holes with 6 muffin cups.
• Spoon the pumpkin batter evenly into 6 muffin holes to make 6 cupcakes.
• Place the muffin pan into the preheated oven and bake for 20 minutes.  Once baked, take out and let cool for a couple of minutes.
• If you've oiled the muffin pan instead of using muffin cups, take the muffins out of the muffin pan as soon as you can, like 2-3 minutes after you've taken them out of the oven.  The reason is, the top of the cupcake tends to harden and it gets harder to take out after.

  After that, just let them cool completely before decorating with frosting.

Cream Cheese Frosting

• Whip the cream cheese until soft, for about a minute.  Add the erythritol and stevia and whip together again.

  Add the heavy cream, a little at a time, until it's all incorporated.  Whip it with a hand mixer for 2-3 minutes.  Add the vanilla and mix together.
• Frost the cupcakes the way you want.  You can either add dollops of frosting over each cupcake, or you can fill a piping bag with any tip you like and pipe the cream over the cupcakes.  For the ones in this recipe, I used a large round tip.