Preheat the oven to 350 degrees F (177 degrees C). Line 9 muffin cups with parchment liners.
In a large bowl, whisk together the dry ingredients: coconut flour, tigernut flour, baking powder, coconut sugar, pumpkin pie spice, and salt.
Make a well in the center of the bowl, then add the eggs, applesauce, pumpkin puree, coconut oil, and vanilla. Mix well until completely incorporated.
Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full. Bake for 25-28 minutes, or until an inserted toothpick comes out clean.
While that bakes, make the coconut whipped cream: Remove only the cream from the canned coconut milk, and reserve the liquid for another use. In a bowl, combine the coconut cream, coconut nectar, vanilla, and arrowroot starch. Mix with a hand mixer, until peaks form, about 1-2 minutes. Refrigerate until cupcakes are ready to be iced.
Also, make the date caramel: Combine the date syrup, coconut cream, and salt in a small saucepan. Bring to a low boil over medium-low heat. Whisk every minute or so, while cooking for 7-10 minutes. Set aside.
When the cupcakes are out of the oven, let them cook completely before icing them with the coconut whipped cream. Add a drizzle of date caramel and a sprinkle of pumpkin pie spice.
*Get the coconut cream from canned coconut milk. Refrigerate the can overnight and the cream will separate from the liquid. Scoop out the cream only, and reserve the liquid for another use.