Preheat oven to 350 degrees F. Line 6 muffin cups with foil or silicone liners and spray the liners with oil. You can use well-greased paper liners, but that would increase the risk of sticking.

In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, stevia, vanilla, and cinnamon.

Whisk in the coconut flour, mixing patiently until very smooth. Finally, mix in the baking powder.

Using a 4-tablespoon ice cream scoop, pour the batter into the prepared muffin cups.

Bake until set and a toothpick inserted in center comes out clean, 22-25 minutes

Transfer the muffins to a cooling rack and cool completely before enjoying. Texture improves when they reach room temperature.