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.

Baby pumpkin muffin on top of mommy muffin

Print Recipe

Coconut Pumpkin Muffin

A nommy tasting Coconut Pumpkin Muffin

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Ingredients

• 0.5 cups Pureed Pumpkin
• 1 cup Almond Flour
• 0.5 cups Golden Flaxseed Flour
• 5 drops Vanilla Stevia or 1/4 tsp vanilla extract and additional sweetener
• 1 teaspoon Lo Han Guo Powder Or Liquid
• 0.5 cups Coconut Flakes Unsweetened
• 3 Eggs
• 3 tablespoons Butter
• 0.5 teaspoons Salt
• 1 teaspoon Cinnamon
• 0.5 teaspoons Cloves
• 0.5 teaspoons Nutmeg

Instructions

• Mix all the ingredients together thoroughly
• Fill cupcake liners with batter - I made both regular and mini muffin sizes
• 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).

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