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You are here: Home / Recipe / Breakfast / Coconut Pumpkin Muffin Recipe

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


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)


Filed Under: Breakfast, Food, Gluten Free, Low Carb, Paleo, Vegetarian Tagged With: coconut, muffin, pumpkin

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Comments

  1. Vic Olson says

    July 21, 2018 at 11:14 pm

    Oven temperature? Thanks

    Reply

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