coconut flour pumpkin muffins

Ingredients
1/2 cup coconut flour
4 eggs, at room temperature
1/4 cup softened EB butter butter or coconut oil
6 Tbs. canned pumpkin
2 Tbs. raw honey (I used half to cut my sugar, but the flavors better with all)
1 tsp. cinnamon (I use a lot more, I love my recipes super-cinnamony!)
1 tsp. apple cider vinegar
1/4 tsp. baking soda

Instructions
Preheat the oven to 350 degrees and line 10 muffin cups with liners.
Stir together the coconut flour and eggs until a smooth paste forms. Stir in the butter or oil, then the canned pumpkin and honey. Then mix in the cinnamon, apple cider vinegar and baking soda. Pour into muffin cups. Bake for about 25-30 minutes, until golden and the top springs back when lightly pressed.

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