Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners.
In a large mixing bowl, combine cereal and milk. Set aside and let sit while cereal softens.
In small bowl, combine flax and water. Stir and set aside.
Stir together flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice in a medium bowl. Set aside.
In the cereal mixture, add flax mixture (which should be slightly gelatinous by now. If it's not, wait another 5-10 minutes), and pumpkin. Stir to combine completely. Add flour mixture, stirring only until combined.
Portion evenly into muffin-pan cups, filling about halfway. Top with chopped pecans and a sprinkling of coconut sugar.
Bake for about 25 minutes or until tops spring back to the touch.