1/2 cup pumpkin purée.
1 tablespoon coconut flour.
1/2 teaspoon ground cinnamon.
Butter or coconut oil, for frying.
Combine the pumpkin purée, flour, eggs and cinnamon in a small bowl.
Heat some butter or oil in a small frying pan over medium heat and drop in 2-tablespoon dollops of the pikelet mixture.
Cook for 3 minutes on each side, or until golden.