• Pumpkin Cinnamon Bun Muffins {almond & coconut flour}

    Pumpkin Cinnamon Bun Muffins - Comfy Belly

    I’ve combined two great muffins into one: pumpkin cinnamon bun muffins.

    Pumpkin Cinnamon Bun Muffins - Comfy Belly

    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 - Comfy Belly


    Posted in Breakfast, Dairy-Free, Desserts, Gluten-Free, Lactose-Free, Paleo, SCD, Snacks, Vegetarian  |  20 Comments

    20 Responses to Pumpkin Cinnamon Bun Muffins {almond & coconut flour}

    1. Mindy says:

      I love your pumpkin cake recipe. The one that uses just a bit of coconut flour!

      • Erica says:

        Congratulations, Mindy! You’ve won a copy of my coconut flour cookbook! Please send me your mailing info and full name to Erica@comfybelly.com. And thanks to everyone for the wonderful comments (I know I snuck that contest in under the radar!)

    2. Erica E says:

      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. 🙂

    3. Tara Pantera says:

      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.

    4. Katrina says:

      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.

    5. Holly says:

      I made pumpkin cinnamon rolls one time…GF. They were yummy. Thanks for the giveaway.

    6. Chrystal in Canada says:

      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!

    7. Jacqie M. says:

      Mmmm. I love these pumpkin muffins. Very different than all the traditional recipes out there. Love the swirl. Makes them really stand out.

    8. Erica E says:

      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!

    9. Carol says:

      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

    10. Laurel says:

      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.

    11. Lisa says:

      This looks great but I can’t eat honey – can it be made adapted and made without it? Thanks!

    12. 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.

    13. Deidre Leonard says:

      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!

    14. Nicole Kavanagh says:

      These are absolutely yummy!!! Thanks so much. I love your recipes.

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    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
  • Ingredient conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
  • Temperature conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
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