Preheat oven to 350
Prepare muffin pans with liners
With a mixer, blend sweeteners, pumpkin puree, coconut oil, vanilla extract, and eggs until smooth.
In another bowl, mix almond flour, baking powder, cinnamon, ginger, curry powder, and salt.
Mix, stirring dry into wet ingredients.
Pour batter into muffin cups. I use a cookie scoop, although the batter is runny.
Optional: add toppings.
Bake about 30 minutes. Check about 20 minutes, because oven temperatures vary.