Pre-heat oven to 170 degrees C (340 degrees F) and line a 12-pan cupcake/muffin pan with cupcake sheets.
In a medium mixing bowl whisk together the flour, baking powder, baking soda, sea salt, cinnamon, nutmeg and cloves.
In a separate larger bowl, whisk together the pureed pumpkin, sugars, aquafaba and sunflower oil.
Add the dry ingredients to the wet and whisk together until combined. Don't over mix; stop when the lumps are gone.
Fill each cupcake pan just over half-full with the cake batter and bake in the oven for 18 - 20 minutes or until a skewer comes away clean from the centre of a cake.
Remove the cakes from the oven to cool completely before frosting.
To prepare the frosting add the ingredients to a large bowl and beat together with an electric beater until soft peaks. Pipe on to cooled cupcakes to serve. Store in an airtight container for up to four days.
For this recipe I used fresh steamed pumpkin (Kent) which I pureed in a food processor with a little water until smooth and silky.