Preheat oven to 350 degrees. Line or spray an 8-10 cup muffin tin. (I did 10)
In a large mixer bowl whisk together the coconut flour, baking powder, granulated sweetener, salt, ground cinnamon, allspice, nutmeg, and ground ginger until fully combined or until no lumps in the flour
Add the eggs and beat on low 10 seconds to moisten the dry ingredients. Increase speed to medium. Beat on medium about 30 seconds or until fully combined
Scrape down the sides of the bowl.. Add the butter and vanilla extract. Beat on medium for another 20-30 seconds or until fully combined and smooth.
Scrape down the sides once again. Add the pumpkin puree and beat on medium another 20-30 seconds or until fully combined and creamy
Scrape down the sides of the bowl once again and push all the ingredients to the center of the bowl.
Divide the batter between the prepared muffin cups (about 4 TBS of batter per muffin cup) Use a knife and smooth the batter evenly in each muffin cup. Bake at 350 degrees for 20-25 minutes or until golden and a tester comes out clean
While the muffins are baking use a fork and stir together the topping ingredients in a small bowl until fully combined. Make sure there are no large lumps in the brown Swerve. Set aside
Remove the baked muffins from the oven. They will be soft but will firm up as they cool. As soon as the muffins are removed sprinkle each muffin with the desired amount of cinnamon/Swerve topping
Allow to cool in the pan about 15 minutes or until firm enough to move to a wire rack.. Transfer to a wire rack and allow to cool completely before removing from the wrapper