With autumn on it’s way, you cannot go wrong with pumpkin muffins – and this recipe does not disappoint! I love giving our bodies a break from the job of processing grains every now and then and coconut flour is a wonderful way to do this. Remember that coconut flour is much different from regular wheat flour – it’s much more absorbable and requires more eggs. You don’t use it 1:1 as a substitute in recipes and even a tablespoon more or less can change the consistency of a recipe greatly. I recommend spooning the flour into the measuring cup and leveling it off with a knife. Also, sifting the coconut flour is a really good idea because it can be clumpy – sifting is an extra step but well worth it!