Coconut Pumpkin Muffin Recipe

I hope everyone had a great Thanksgiving break and is adjusting to the upheaval of the holiday season. I consider pumpkin season to last all winter long, so here is a coconut pumpkin muffin recipe.

I accidentally bought a four count box of unsweetened coconut flakes online. The price was so cheap that I thought it was just one bag; I mean, $10 for FOUR 12oz bags? Ack! So you’ll probably be seeing coconut flakes used in quite a few future recipes. Here is a coconut pumpkin muffin recipe that blends some of my favorite flavors (coconut and pumpkin) together into a tasty breakfast treat.

Pumpkin Muffin Recipe

Baby pumpkin muffin on top of mommy muffin


Ingredients:
  • 1/2 cup pureed pumpkin
  • 1 cup almond flour
  • 1/2 cup golden flaxseed flour
  • 5 drops vanilla stevia (or 1/4 tsp vanilla extract and additional sweetener)
  • 1 teaspoon Lo Han Guo powder or liquid
  • 1/2 cup unsweetened coconut flakes
  • 3 eggs
  • 3 tablespoons butter, melted
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg

Directions:Pre heat oven to 375

  1. Mix all the ingredients together thoroughly
  2. Fill cupcake liners with batter – I made both regular and mini muffin sizes
  3. Bake 12-15 minutes or until toothpick runs clean

Makes about 15 mini-coconut pumpkin muffins (if using a mini cupcake pan), or 10 big muffins (if using a regular muffin/cupcake pan).

Pumpkin Muffin Recipe

3 net carbs per muffin (re calculate based on number of servings/muffins made)


Summary
Recipe Name
Coconut Pumpkin Muffin Recipe
Published On
Preparation Time
Cook Time
Total Time
Average Rating
4 Based on 12 Review(s)

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