Preheat the oven to 350 degrees F. Line 6 muffin cups with foil (not paper) liners and spray the liners with oil.
In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, stevia, vanilla, and cinnamon.
Whisk in the coconut flour, mixing patiently until very smooth.
Mix in the baking powder.
Using a 4-tablespoon ice cream scoop, pour the batter into the prepared muffin cups.
Bake until set and a toothpick inserted in the center comes out clean, 22-25 minutes
Transfer the cupcakes to a cooling rack and cool completely before enjoying. Thir texture improves when they reach room temperature.
Once the cupcakes are completely cool, make the frosting. Place the frosting ingredients in a small bowl and whisk with a hand whisk until smooth and creamy, about 2 minutes.
Transfer the frosting to a piping bag and pipe it on the cupcakes, or simply spread it on top of the cupcakes with a spatula.
Video
Notes
* A granulated sweetener in the frosting will feel grainy, so please use a powdered sweetener.It's important to allow the cupcakes to cool completely before frosting them. Frosting a still-warm cupcake will cause the frosting to melt. You can speed the process up by placing them in the fridge.The leftovers keep for 3-4 days in the fridge, in an airtight container. Remove them from the fridge an hour before serving them.