For the cupcakes:
1 ⅔ cups (394 mL) all-purpose flour
1 teaspoon (4.9 ml) ground cinnamon
½ teaspoon (2.5 ml) ground nutmeg
1 teaspoon (4.9 ml) baking soda
1 teaspoon (4.9 ml) baking powder
½ teaspoon (2.5 ml) salt
1 large egg
1 egg yolk
⅔ cup (157.5 mL) Splenda® Stevia Sweetener Jar
½ cup (118.3 mL) crushed pineapple, drained
2 ripe bananas, mashed
⅓ cup (78.8 mL) coconut oil, melted
1 teaspoon (4.9 ml) vanilla extract
¼ cup (59.1 mL) nonfat milk
½ cup (118.3 mL) finely chopped pecans, plus extra for garnish
For the frosting:
8 ounces cream cheese, softened
⅔ cup (157.5 mL) nonfat plain Greek yogurt
¼ cup (59.1 mL) Splenda® Stevia Sweetener Jar
2 teaspoons (9.9 ml) vanilla extract