Preheat oven to 350 degrees.
Whisk gluten free flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt together. Set aside.
In another bowl, whisk coconut sugar and coconut oil until combined.
Whisk in pumpkin and vanilla.
Add eggs one at a time to the sugar and oil mixture.
Whisk in the dry ingredients in two batches until combined.
Scoop 24 equal amounts into a muffin pan or pans lined with muffin papers. An ice cream scoop works well.
Bake for 22-24 minutes or until the top of the muffins just spring back to the touch.
Let cool slightly before serving.