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.

Print Recipe Coconut Pumpkin Muffin A nommy tasting Coconut Pumpkin Muffin Prep Time 10 mins Cook Time 15 mins Total Time 25 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).