Preheat the oven to 375ºF. Line a 12 pan muffin tin with paper liners and grease with non-stick cooking spray ( I used the coconut oil spray).
In a large bowl, whisk together the eggs, pumpkin, coconut milk, melted coconut oil, sweetener (or coconut sugar), maple syrup, and vanilla until fully combined and smooth.
Add the coconut flour, baking soda, pumpkin pie spice and sea salt to the wet ingredients and mix until just combined. Do not overmix.
Divide the batter evenly between the 12 prepared muffin tins.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove from oven and allow to cool in the pan for 5 minutes then flip out onto a wire cooling rack to cool completely.
Serve with almond butter, pumpkin seeds, grass-fed butter or eat plain!
Store in an air-tight container in the refrigerator for up to one week or in the freezer for up to three months.