Preheat oven to 350 F. Line your muffin tin with liners (paper tend to stick unless you spray with oil).
Whisk together eggs, pumpkin, vanilla, stevia (or erythritol), coconut oil, cinnamon, and nutmeg in a medium-sized bowl.
In a small bowl, mix together the coconut flour, salt, and baking powder. Then whisk into the pumpkin batter.
Evenly divide the mixture in the 6-muffin tin cups.
Bake 22-25 minutes (using stevia as the sweetener), or (27-29 minutes using erythritol as the sweetener).
Muffins are ready when a toothpick comes out clean.
Pop muffins onto a towel or cooling rack, and let them cool completely for optimal fluffy texture.