Preheat the oven to 375°F. Place 12 paper liners into the wells of a standard-sized muffin pan, or spray them with nonstick cooking spray.

In a medium mixing bowl, stir together the flour, sugar, baking soda, salt, and spices; in a medium  set aside. In another bowl, whisk together the eggs, pumpkin puree, coconut oil, and vanilla. Pour the wet ingredients into the dry ingredients and stir together just until everything is incorporated to form a batter; do not overmix. Use a large scoop, such as an ice cream scoop, to distribute the batter evenly into each muffin well. They will be nearly full.

Bake the muffins until a toothpick inserted into the center of a muffin comes out clean, 20 to 22 minutes. Serve warm or at room temperature. After cooling, store in an airtight container.