Coconut Flour Pumpkin Muffins

4 organic eggs
4 Tbsp. coconut oil, melted
½ C pumpkin puree
1 C coconut palm sugar
1 tsp. ground cinnamon
¼ tsp. pumpkin pie spice
½ tsp. sea salt
1 tsp. vanilla
½ C sifted coconut flour
½ tsp. baking powder (aluminum free)

Blend together the eggs, coconut oil, pumpkin puree, sugar, cinnamon, pumpkin pie spice, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps.

Pour batter into greased muffin cups. Decorate muffin tops with a pecan or shredded coconut, if you wish. Bake at 400°F for 18 minutes, or until a toothpick or fork comes out clean.