Full of pumpkin pie spice and extra cinnamom, these muffins will dissappear!
1/2 cup coconut flour
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons pumpkin pie spice
2 teaspoons cinnamon
4 eggs (large size is best)
1 cup canned pure pumpkin
1/2 cup raw honey
2 teaspoons vanilla
coconut palm sugar, optional for decorating
Preheat oven to 350
In a medium sized bowl add all ingredients and whisk until smooth.
Line a muffin tin with 10-12 paper liners and spoon the batter into the liners.
Bake for 20 minutes (sprinkle with coconut sugar now if using) then cool for 5 minutes.
Transfer to a rack to cool completely.