¹⁄₄ cup coconut flour

¹⁄₃ cup erythritol and oligosaccharide blend granular sweetener

1¹⁄₂ tsp pumpkin pie spice

1 tsp baking powder

¹⁄₂ tsp ground cinnamon

¹⁄₈ tsp fine grind sea salt

2 large eggs

¹⁄₄ cup canned no-sugar-added pumpkin purée

2¹⁄₂ tbsp unsweetened almond milk

1 tsp vanilla extract

FOR THE FROSTING

4oz (110g) block-style cream cheese, softened and cubed

3 tbsp erythritol and oligosaccharide blend granular sweetener

1 tbsp heavy cream

1 tsp lemon juice

¹⁄₂ tsp vanilla extract

1 In a large bowl, combine the coconut flour, sweetener, pumpkin pie spice, baking powder, cinnamon, and sea salt. Stir to combine. Set aside.

2 In a medium bowl, combine the eggs, pumpkin purée, almond milk, and vanilla extract. Whisk until blended.

3 Make the batter by adding the wet ingredients to the dry ingredients and mixing until well combined. Set aside.

4 Add 1¹⁄₂ cups water to the bottom of the inner pot. Place a 10 x 10-inch (25cm x 25cm) sheet of aluminum foil over the steam rack.

5 Spoon the batter in equal amounts into 6 silicone muffin cups. Place the cups on the steam rack and fold the excess foil up and around the outside of the cupcakes. Grasp the rack handles and carefully lower the rack and cupcakes into the pot.

6 Place a second 10 x 10-inch (25cm x 25cm) sheet of aluminum foil loosely over the top of the cupcakes.

7 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 23 minutes. When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

8 Open the lid and remove the aluminum foil cover. Grasp the rack handles to carefully lift the wrap and cupcakes out of the pot. Set the cupcakes aside to cool for 20 minutes.

9 While the cupcakes are cooling, make the frosting by combining the cream cheese, sweetener, heavy cream, lemon juice, and vanilla extract in a large bowl. Using a stand mixer or hand mixer, beat on medium speed until the frosting is smooth and creamy.

10 Once the cupcakes are cooled, spread equal amounts of the frosting over each cupcake. Serve promptly, or refrigerate in a resealable container for up to 6 days.

tip To make this recipe dairy-free, substitute 4 oz (110g) vegetable shortening for the cream cheese and 1 tbsp coconut milk for the heavy cream.