Preheat your oven to 350°F. Line a medium muffin tin with paper cups or use a silicone tray. Lightly grease each cup with coconut oil.

In a large bowl, whisk together the almond flour, cocoa powder, protein powder, erythritol, cinnamon, baking soda, and cream of tartar.

In another bowl, beat the eggs, then stir in the melted coconut oil, pumpkin puree, almond milk, and stevia until smooth.

Slowly add the dry mix to the wet mix, stirring until just combined. Don’t overmix.

Pour the batter evenly into 16 muffin cups. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.

Let the cupcakes cool completely on a wire rack before frosting.

To make the frosting, beat the softened butter and cream cheese together until creamy. Add the pumpkin puree, powdered sweetener, and cinnamon, then beat until smooth.

Spread a generous layer of frosting on each cooled cupcake.

For the chocolate sauce, warm the cream until hot, pour over chopped chocolate, let sit 2 minutes, then stir until glossy.

Pipe a spiral onto each cupcake and drag a toothpick from center to edge to create the spiderweb pattern.