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Pumpkin Cinnamon Bun Muffins {almond & coconut flour}

October 22, 2014 by Erica 26 Comments

Pumpkin Cinnamon Bun Muffins - Comfy Belly

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

Pumpkin Cinnamon Bun Muffins - Comfy Belly

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 - Comfy Belly

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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.
A secret about all my cinnamon bun muffin recipes... make extra the topping to get a bigger hit of the cinnamon swirl.
For the topping, I usd 1/2 the amount of honey 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.
To make it Keto or low carb, use sugar-free maple syrup.
Servings: 10 muffins
Calories: 221kcal

Ingredients

Muffins

  • 1 cup almond flour
  • 1/4 cup 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 large eggs
  • 1/2 cup honey or maple syrup
  • 1/2 cup coconut milk or other milk
  • 1/2 cup pumpkin purée, homemade or canned

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
US Customary - Metric

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.
  • 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.

Nutrition

Calories: 221kcal | Carbohydrates: 25g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 151mg | Potassium: 93mg | Fiber: 4g | Sugar: 19g | Vitamin A: 2084IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
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Filed Under: Breakfast, Dairy Free, Desserts, Gluten-Free, Lactose Free, Paleo, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: butternut squash, pumpkin

Previous Post: « Pumpkin Spice Steamer {dairy free}
Next Post: Ghostly Chocolate Cupcakes {coconut flour} »

Reader Interactions

Comments

  1. Emily

    October 2, 2019 at 9:44 am

    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!

    Reply
    • Erica

      October 3, 2019 at 8:21 pm

      You can reduce it for sure. I recommend reducing the sweetener in the topping first, and then a bit in the muffin recipe.

      Reply
  2. Karen

    December 13, 2017 at 9:03 pm

    HI – Is it all possible to use stevia as a sweetener in these and almond milk? Thanks so much.
    Karen

    Reply
    • Erica

      December 14, 2017 at 11:39 am

      Yes, I know others have. I haven’t tested it, but it should work. Just replace the amount of liquid used in the sweetener.

      Reply
  3. Nicole Kavanagh

    October 3, 2016 at 6:42 pm

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

    Reply
    • Erica

      October 4, 2016 at 8:27 pm

      Thanks! 🙂

      Reply
  4. Deidre Leonard

    December 29, 2015 at 1:43 pm

    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!

    Reply
  5. Heather | HealthyLifeHeather

    July 15, 2015 at 6:08 pm

    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.

    Reply
    • Erica

      July 18, 2015 at 12:01 am

      Thanks! 🙂

      Reply
  6. Lisa

    June 30, 2015 at 11:29 am

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

    Reply
    • Erica

      July 3, 2015 at 12:13 pm

      maple syrup would work

      Reply
  7. Laurel

    November 3, 2014 at 5:29 pm

    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.

    Reply
  8. Carol

    October 28, 2014 at 1:53 am

    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

    Reply
    • Erica

      October 28, 2014 at 6:32 am

      Hi Carol, Thanks! Added it 🙂 Wow, that sounds amazing. And you’ve added another pumpkin recipe on my list to try – scones!

      Reply
  9. Erica E

    October 25, 2014 at 2:10 pm

    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!

    Reply
    • Erica

      October 25, 2014 at 5:06 pm

      Yeah – yes, I’m in love with these! Thanks!

      Reply
  10. Jacqie M.

    October 23, 2014 at 8:23 pm

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

    Reply
  11. Chrystal in Canada

    October 23, 2014 at 12:28 pm

    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!

    Reply
    • Amina

      September 17, 2020 at 12:53 pm

      Hi! Can we swap the eggs with chia or flax eggs?

      Reply
      • Erica

        September 17, 2020 at 2:26 pm

        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.

        Reply
  12. Holly

    October 23, 2014 at 12:00 pm

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

    Reply
  13. Katrina

    October 23, 2014 at 9:21 am

    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.

    Reply
  14. Tara Pantera

    October 23, 2014 at 7:25 am

    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.

    Reply
  15. Erica E

    October 23, 2014 at 6:40 am

    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. 🙂

    Reply
  16. Mindy

    October 23, 2014 at 3:36 am

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

    Reply
    • Erica

      October 24, 2014 at 6:45 pm

      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!)

      Reply

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Measurement equivalents

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

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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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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