Everyone liked these. K likes them without Nutella but with honey on top. I ran out of maple syrup so I used about half maple syrup and half honey but a scant amount. I left out the espresso powder. Doubled the recipe.
Adapted from https://www.texanerin.com/pumpkin-spice-latte-nutella-muffins

Ingredients

1/2 cup (66 grams) coconut flour
3/4 cup (75 grams) almond flour
1 1/4 teaspoons baking soda
2 1/2 teaspoons cinnamon
2 teaspoons instant espresso powder
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
4 eggs
7 tablespoons (98 grams) coconut oil, melted
1/2 cup maple syrup
1/2 cup canned pumpkin puree
2 teaspoons vanilla
1/3 – 1/2 cup Nutella or homemade chocolate hazelnut spread for dairy-free / paleo
Directions

Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with muffin liners.
In a large bowl, mix together the dry ingredients (coconut flour through the salt). If your coconut flour is lumpy, be sure to sift it into the dry ingredients.
In a separate medium bowl, mix together the wet ingredients (eggs through the vanilla).
Add the dry mix to the wet mix and stir just until combined.
Pour the batter evenly into the muffins cups.
Put about 1 – 1 1/2 teaspoons of Nutella on top of each muffin and swirl it around with a toothpick.
Bake the muffins for 13 – 16 minutes or until a toothpick inserted in the middle comes out clean. Turn out onto a wire rack to cool completely. Straight from the oven, these do not taste good! They need to rest.
Cover the muffins and store them in the refrigerator for up to 5 days (2 days at room temperature is also okay).