Pumpkin Spice Latte Nutella Muffins (grain-free, gluten-free, with paleo option)

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.
1/2 cup (66 grams) coconut flour, 3/4 cup (75 grams) finely ground blanched 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
In a separate medium bowl, mix together the wet ingredients (eggs through the vanilla).
4 large eggs, 7 tablespoons (98 grams) refined coconut oil, 1/2 cup (160 grams) maple syrup, 1/2 cup (123 grams) canned pumpkin puree, 2 teaspoons 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.
1/3 to 1/2 cup (113 to 140) Nutella
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).