I’ve combined two great muffins into one: pumpkin cinnamon bun muffins.
I’ve received personal emails thanking me for my cinnamon bun recipes. I have a version that uses almond flour version, a version using coconut flour, and then a third that uses 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, so here is a version of a cinnamon bun muffin using pumpkin along with almond and coconut flour.
You can make these as pumpkin muffins and frost them, or 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.
Pumpkin Cinnamon Bun Muffins {almond & coconut flour}
Ingredients
Muffins
Topping
- 2 tablespoons ground cinnamon
- 2 tablespoons honey or maple syrup
- 2 tablespoons unsalted butter, melted or coconut oil
- 1/4 cup chopped walnuts optional
Instructions
Topping
- Combine all the ingredients in a bowl and whisk until well-blended.
Muffins
- 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.
- In a separate bowl, whisk together the eggs, pumpkin, and coconut milk until well blended, and then add it to the flour mix and blend or whisk until well blended.
- Fill muffin liners about 1/3 of the way with muffin 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 in the refrigerator for a few weeks, or seal and freeze for a few months.
As someone commented above, I don’t see how you combine the eggs, coconut milk and pumpkin and add it to the flour mix. You responded that you added it above but I still don’t see it. Maybe I need glasses. 😉
Hi Lori! Thank you, I missed the previous comment. I just added the missing step.
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.
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.
These are absolutely yummy!!! Thanks so much. I love your recipes.
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!
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! 🙂
This looks great but I can’t eat honey – can it be made adapted and made without it? Thanks!
maple syrup would work
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.
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!
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!
Mmmm. I love these pumpkin muffins. Very different than all the traditional recipes out there. Love the swirl. Makes them really stand out.
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!
Hi! Can we swap the eggs with chia or flax eggs?
My general rule is to stop at 2 eggs. But what you can try is to cut the recipe in half and use 2 flax or chia eggs.
I made pumpkin cinnamon rolls one time…GF. They were yummy. Thanks for the giveaway.
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 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’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 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!)