Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with coconut oil.

In a large mixing bowl, whisk together the almond flour, pumpkin pie spice, baking soda, and sea salt until no lumps remain.

In a separate medium bowl, whisk the eggs, pumpkin purée, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.

Pour the wet ingredients into the dry ingredients and stir with a spatula until the batter is uniform.

Distribute the batter evenly among the 12 muffin cups, filling each about three-quarters full.

Bake for 22 to 25 minutes, or until the tops are firm and a toothpick inserted into the center of a muffin comes out clean.

Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.