These little guys started off as a cookie idea, but as all of my cookie ideas go – they turned into a “cake muffin” kinda thing. So, I just turned them into a regular old muffin. Now I will say this — Mr. Not So Paleo commented that they have more of a “bran muffin” flavor combo going on because they aren’t very sweet. If you want sweet{er} muffins, double up on the honey or add in some maple syrup. These are beyond yummy slathered in butter and are so easy to make that I literally made them this morning before I finished my first cup of coffee. Yay I know you’re amazed I was even coherent enough to move let alone cook before a full cup of coffee! I am too.
Anyhoos the other random thing is I liked these more cold than straight for the oven. I felt like I could get more of the flavor combo that way!
Ok, here’s the recipe! {Oh and if you wanted more of a “dessert” muffin — totally rock the whole chocolate chip thing 
}
Coconut Pumpkin Muffins
2013-04-15 13:55:13
Yields 14
1 {15-oz} Can Pumpkin Puree {make sure it says pumpkin only}
4 Eggs
3 Tbsp. Extra Light Olive Oil {You could use coconut oil here}
2/3 cup Coconut Flour
1 Tbsp. + 1 tsp Vanilla
3 tsp. Cinnamon
1 Tbsp. Raw Honey
3 Tbsp. Water
1/4 Cup Shredded Coconut {unsweetened}
1/2 Cup Raisins
Pinch of Salt
Preheat your oven to 350 F
Combine all of your ingredients in a bowl and mix well. ** Make sure to crack your eggs into a smaller, separate bowl first. Nothing worse than a literal bad egg ruining all of your muffin batter :)
Grease a muffin tin with butter {even if it’s non-stick, trust me…they still stuck} or use muffin liners. If you have a muffin liner, use those because they’re slightly crumbly!
Scoop batter into your tin {I filled it up to the top because these don’t rise} and bake for 15-20 minutes.
When they’re done let them cool before eating!
Enjoy!
See these guys are easy peasy! I know it looks like a lot of ingredients, but trust me it goes by fast.
Paleo on a Budget http://paleoonabudget.com/
What size can of pumpkin? I have both a 14 and 28 oz size. I’m guessing the 14? I’ve found that ANYTHING with coconut flour sticks like crazy – in a nonstick pan or not!
Heyy!! Sorry about that, it was a 15-oz can!