I’ve combined two great muffins into one: pumpkin cinnamon bun muffins.
My cinnamon bun muffins must be quite a hit with many since I’ve received several personal emails thanking me for that recipe. My favorite is the almond flour version, but there is a version using just coconut flour, as well as one using both almond and coconut flour.
My pumpkin muffin recipe is a popular post as well, but it uses just coconut flour. So clearly there was a gap to fill.
You can make these as pumpkin muffins and frost them, or do what I did and drizzle cinnamon swirl throughout and on top before sliding them in the oven. It’s the same cinnamon swirl topping I use for the cinnamon bun muffins, however I cut the sweetener in half. Totally up to you.
And if you prefer to use just coconut flour, add the cinnamon topping to this recipe for pumpkin muffins.
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Let me know your favorite pumpkin recipe in the comments for a chance to win a signed copy of my latest cookbook, The Healthy Coconut Flour Cookbook.
Pumpkin Cinnamon Bun Muffins
My little secret about all my cinnamon bun muffins is that I make extra the topping to get a bigger hit of the cinnamon swirl. Up to you.
- 1 cup (96 g) almond flour
- 1/4 cup (26 g) coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 eggs
- 1/2 cup (160 g) maple syrup or honey
- 1/2 cup coconut milk (or other milk)
- 1/2 cup (120 g) pumpkin purée
Cinnamon Topping Ingredients
I used 1/2 the amount of maple syrup I usually use and it still came out great. But if you want it a bit sweeter, use 4 tablespoons of honey or maple syrup. And use honey if you’re following SCD.
- 2 tablespoons ground cinnamon
- 2 tablespoons honey or maple syrup
- 2 tablespoons unsalted butter, melted (or use ghee or coconut oil)
- 1/4 cup chopped walnuts (optional; or other nut)
Combine all the ingredients in a bowl and whisk until well-blended.
- Preheat your oven to 350°F (175°C, or gas mark 4).
- Prepare a baking pan with muffin liners.
- Combine the flours, baking soda, salt, and spices and blend well.
- Add the eggs, milk, pumpkin purée, and honey to the dry mixture and blend well by hand, or use a mixer or food processor. Let the batter sit for a few minutes to allow the coconut flour to absorb the moisture.
- Fill muffin liners about 1/3 of the way with batter.
- Spoon about a tablespoon of topping over each muffin and then top off each muffin with more batter, to about 3/4 of the way filled.
- Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter.
- Bake for about 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool and enjoy! Store for a few days at room temperature (covered), seal and store in the refrigerator for a few weeks, or seal and freeze for a few months.