Preheat oven to 325F
Combine almond flour, erythritol, baking soda, and spices in a mixing bowl
In a separate bowl, combine pumpkin puree, eggs, coconut oil, vanilla, and apple cider vinegar
Stir wet ingredients into dry ingredients, half at a time. Continue mixing until fully combined
Chop the cacao squares and fold them and the pistachios into the batter
Divide batter between 8 cupcake liners and bake 25-30 minutes, until golden brown