Preheat your oven to 175 Celsius / 350 Fahrenheit.
In a food processor or in a bowl with a hand-held electric blender, mix your pumpkin and eggs until smooth.
Add the all other ingredients except the hazelnuts and blend until smooth.
Last, add the hazelnuts, if using, and blend briefly. The hazelnuts are optional and not essential for the recipe, but add a lovely crunch.
Let the batter sit for a couple of minutes so the coconut flour can absorb the moisture. Then scoop into a muffin pan lined with paper cups and sprinkle with hazelnuts.
Bake around 25 minutes or until lightly browned on top and a knife inserted comes out clean.
2.7g net carbs per muffin (without hazelnuts). 3.1g net carbs including hazelnuts. Makes 7 muffins. See the post how you can make your own cafe-style paper cups. Can't get hold of pumpkin puree? Instructions on how to make your own are in the post. Serve on its own or with either whipped cream or sour cream.