Preheat your oven to 325° F. Line a muffin tin with 9 cupcake liners.

In a large bowl, combine the almond flour, sweetener, oat fiber, baking powder, pumpkin pie spice, and salt.

In the bowl of a stand mixer, beat together the eggs, pumpkin puree, butter, heavy cream, and vanilla.

Add the dry ingredients to the wet ingredients and beat until just combined.

Use an ice cream scoop to divide the batter into the prepared pan.

Bake for 20 to 25 minutes, until the top is set.

Let cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.