4 cups all purpose flour
1/2 cup honey
1 cup brown sugar
3 teaspoon cinnamon
2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
2 cups pumpkin puree
1/2 cup coconut flakes
2 teaspoon vanilla extract
1 cup pineapple chunks
1 cup coconut oil
Preheat the oven to 375 degrees and place 14- 18 paper liners into each well of your standard size muffin baking pan.
Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, coconut flacks, coconut oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, add the pineapple junk, just stir until everything is incorporated into the batter.
It is preferable to use a scoop to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
Bake muffins about 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.