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

Coconut Pumpkin Muffin

Print Recipe

A nommy tasting Coconut Pumpkin Muffin

Prep Time

10 minutes

Cook Time

15

Prep Time 10 minutes

Cook Time 15

Coconut Pumpkin Muffin Print Recipe A nommy tasting Coconut Pumpkin Muffin Prep Time 10 minutes Cook Time 15 Prep Time 10 minutes Cook Time 15

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

Servings:

Instructions

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

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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)

Summary

Recipe Name

Coconut Pumpkin Muffin Recipe

Published On

2013-12-01

Preparation Time

10M

Cook Time

15M

Total Time

35M

Average Rating

4 Based on 12 Review(s)