Preheat your oven to 350°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 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 scoop, pour the batter into the prepared muffin cups.
Bake until the muffins are set and a toothpick inserted in their center comes out clean, 22-25 minutes.
Transfer the muffins to a cooling rack and cool them completely before enjoying them. Their texture improves dramatically when they reach room temperature.
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Notes
I prefer to use foil liners when baking with coconut flour. It's been my experience that coconut flour muffins tend to stick to paper liners and even to silicone ones. But if you use greased foil liners, they don't stick.
Once completely cool, you can store these muffins in a sealed container in the fridge for up to five days. Remove them from the fridge an hour before you plan on eating them. Alternatively, warm them up in the microwave at 50% power for 10 seconds per muffin.
These muffins also freeze well. Place them in freezer bags and freeze them for up to three months.