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.
Chance to win!
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 {almond & coconut flour}
I like using freshly-made pumpkin purée, but if I don’t have any around, I use this canned brand. Use honey if you’re following SCD.
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.
Ingredients
- 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.
Method
- 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.
Servings: 10
I love your pumpkin cake recipe. The one that uses just a bit of coconut flour!
Congratulations, Mindy! You’ve won a copy of my coconut flour cookbook! Please send me your mailing info and full name to [email protected]. And thanks to everyone for the wonderful comments (I know I snuck that contest in under the radar!)
I’m just recently making the conversion to grain free, but have the added issue of a child with an almond allergy. I’m thrilled to have found your site and I cannot wait to try the coconut flour version (with the cinnamon swirl, of course!)
And I just put your book on my Christmas list, although I doubt I’ll wait that long. 🙂
I think the pumpkin spice latte has to be my favorite…I make frozen cubes of pumpkin, coconut sugar, spices, vanilla, and some coconut cream, then blend a couple of them into my morning coffee with some extra almond milk…OH, yum.
I really enjoy pumpkin bars, but am excited to try this recipe as the coconut flour cinnamon muffins are one of our favorite treat recipes.
I made pumpkin cinnamon rolls one time…GF. They were yummy. Thanks for the giveaway.
This recipes sounds so good. I will have to try the coconut flour only version as I have no almond flour on hand.
Last autumn I tried a recipe for a homemade pumpkin latte — and that has become my favorite way to enjoy pumpkin.
PS I would like to plant a patch of them someday, when we have the space!!!!
PPS I would sure like to win a copy of the BOOK!
Mmmm. I love these pumpkin muffins. Very different than all the traditional recipes out there. Love the swirl. Makes them really stand out.
Have to comment again. Just made the flour pumpkin ones with the cinnamon swirl. AMAZING! I’m definitely going to make these again and will have to double the batch because they’re flying off the counter. They’re not even cool yet!
Yeah – yes, I’m in love with these! Thanks!
These sound delicious but I have read the recipe 3 times and cannot see where the pumpkin purée is added.
Can you check the recipe again and adjust if necessary?
Here in Australia pumpkin is a savoury food but pumpkin scones are very popular. My favourite pumpkin recipe is roast pumpkin (cooked with spice like cumin if desired) and served as a warm salad on spinach leaves with pieces of roasted beets (beetroot to us) and Fetta cheese. Drizzle with balsamic – yum
Hi Carol, Thanks! Added it 🙂 Wow, that sounds amazing. And you’ve added another pumpkin recipe on my list to try – scones!
These were very good. I made the recipe as is and they were so good I made a double batch. When I doubled it, I did not double the milk. I like my muffins more dry. Thanks for this great recipe.
This looks great but I can’t eat honey – can it be made adapted and made without it? Thanks!
maple syrup would work
I’ve seen your other cinnamon bun muffin recipes, but this is the first one I made, and I don’t know why I waited so long. YUM! Oh my goodness, a new, instant favorite. I’ll be making these all of the time.
Thanks! 🙂
I think I’m going to try this recipe out as a coffee cake, in an 8 by 8 in. pan. Easier than muffins (I hope!) Thanks for the recipes!
These are absolutely yummy!!! Thanks so much. I love your recipes.
Thanks! 🙂
HI – Is it all possible to use stevia as a sweetener in these and almond milk? Thanks so much.
Karen
Yes, I know others have. I haven’t tested it, but it should work. Just replace the amount of liquid used in the sweetener.
Hi! If I wanted less sweetener, would I need to add another liquid to balance? Would be using honey to comply with SCD and I usually don’t like to use more than 1/4 cup.
Thanks!
You can reduce it for sure. I recommend reducing the sweetener in the topping first, and then a bit in the muffin recipe.