To a mixing bowl, add heavy cream and 2 tbsp (24g) monk fruit sweetener and mix on high with electric mixer until whipped. Cover with lid or plastic wrap and transfer to refrigerator to chill.

To a mixing bowl, add eggs, pumpkin puree, and vanilla extract and, using an electric mixer, mix together until smooth and ingredients are fully incorporated. Add coconut flour, remaining 2 tbsp (24g) monk fruit sweetener, cream of tartar, ½ tsp cinnamon, baking soda, allspice, ginger, nutmeg, and cloves and mix again to combine all ingredients.

Coat inside of coffee mugs with nonstick cooking spray. Spoon ¼ of pumpkin mixture (~100g of mixture per mug) into each coffee mug and microwave one-by-one until cakes are cooked throughout, about 2 minutes.

Serve mug cakes with a dollop of whipped cream and sprinkle of remaining ¼ tsp cinnamon on top.