Preheat your oven to 350F (177 C) and line 12 muffin cups with muffin papers.
In a large bowl, stir together the coconut flour, almond flour, stevia, tapioca starch, baking powder, cinnamon, nutmeg, and sea salt until it is all mixed well.
Stir in the egg yolks (keep the egg whites separate for the next step), pumpkin puree, coconut oil, stevia drops, and vanilla, until completely incorporated.
In a separate bowl, beat the egg whites until stiff white peaks form.
Fold the egg whites and frozen raspberries into the muffin batter.
Tip: Take care to not mix the batter too much at this stage as the muffins will become more dense if you mix the batter a lot. Just gently fold the egg whites and raspberries into the batter with a spoon or spatula.
Spoon the muffin batter into the muffin papers and then smooth out the tops. The muffin batter should just be at the top of the muffin papers. These muffins don’t rise very high so keep the muffin papers fuller to compensate.
Bake the muffins for 25 minutes. The muffins will be a light golden on top and a toothpick should come out clean when inserted. Allow to cool in the muffin tray for 5 minutes before placing the muffins on a cooling rack to cool completely.