Preheat oven to 350 degrees.
Place the pumpkin, eggs, extracts, liquid stevia and heavy cream into a stand mixer and blend until combined.
Whisk the remaining ingredients in another bowl.
With the mixer on low slowly add the dry ingredients to the wet in the mixer.
Mix until fully incorporated.
Use silcone cupcake liners or spray 12 capacity muffin pan with olive oil cooking spray.
Fill each muffin cup and bake for 30 minutes.
Cool 15 minutes then use a knife to loosen around edges.
Keep in muffin pan and refrigerate for one hour.
Remove from pan and frost as desired.