Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
Pour dry ingredients into wet ingredients and mix well.
Grease an 8×8 glass baking dish then cut a piece of parchment paper down so it can fit into the baking dish, leaving two sides out of the baking dish. This way you can pick the bars out of the dish without breaking them apart.
Pour the muffin batter into the parchment lined baking sheet and spread out evenly.
Place in oven and baking for 30-35 minutes until cooked through.
While the crust bakes, place a small saucepan over medium heat and add blueberries.