Preheat oven to 350 degrees, grease a mini muffin or muffin tin.
In the bowl of a mixer or food processor, mix the pumpkin, sugar, oil, vanilla, psyllium husks, and stevia (or any granulated sweetener of choice).
With the mixer running, sprinkle in the baking soda, powder, and sea salt.
Continue with the coconut flour and cocoa powder.
Mix in any add ins if you choose.
Roll about 3 tablespoons of dough (about 4 for large muffins) in your hand. Mixture should be easy to handle. Let dough rest a few minutes if necessary to allow flour and psyllium to 'activate' and thicken.
Place in a greased muffin tin, should fill to the top: these do not rise or spread out much.
Bake for about 20-23 minutes for mini muffins, and an additional 5 minutes for large muffins.
The muffins will be soft when they are removed from the oven, and a bit jelly like from the psyllium. The best texture is achieved when they have fully cooled!
Can be stored on the counter in an airtight container for several days.