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. Enjoy!
Irma Bergeron says
Unfortunately, I have multiple food insensitivities and can't eat eggs. Do you think this recipe will work with Bob's Red Mill egg replacers or perhaps flax meal eggs?
Or if there is a gluten, dairy, egg free recipe you could recommend? I'm going to a small get together and need to bring something to share tomorrow!
Irma
Hi Irma, I haven't tested it but if you cut this recipe half and use flaxseed eggs it may work because pumpkin is very forgiving.
Karen Gebhart says
these are amazing and I can't stop making (and eating!) them!
Erica says
Thanks, Karen! Always good to hear.
Christine R says
Hi can this recipe be made with just almond flour or a substitute for coconut flour? Reducing FODMAPs..thanks
Erica says
Hi Christine, I have four versions of this recipe! There is just an almond flour version here: https://comfybelly.com/2011/07/cinnamon-bun-muffins/
If you want to remove the coconut flour from this recipe, you can reduce by one egg and remove the coconut milk from the recipe. I haven't tried this yet, but think this will work. Let me know how it goes.
Lori Cole says
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. 😉
Erica says
Hi Lori! Thank you, I missed the previous comment. I just added the missing step.
Lori Cole says
Thanks Erica - they were delicious!! I'll add here that I have numerous SCD cookbooks and, hands down, yours is my favorite. The recipe themselves, your photos, tips, etc, are top notch. I know I can try any of your recipes with confidence because they always turn out and are delicious. Thank you for sharing your expertise and creativity with so many!
Erica says
Thank you, Lori! You made my day 🙂
Emily says
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!
Erica says
You can reduce it for sure. I recommend reducing the sweetener in the topping first, and then a bit in the muffin recipe.
Karen says
HI - Is it all possible to use stevia as a sweetener in these and almond milk? Thanks so much.
Karen
Erica says
Yes, I know others have. I haven't tested it, but it should work. Just replace the amount of liquid used in the sweetener.
Nicole Kavanagh says
These are absolutely yummy!!! Thanks so much. I love your recipes.
Erica says
Thanks! 🙂
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!
Heather | HealthyLifeHeather says
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.
Erica says
Thanks! 🙂
Lisa says
This looks great but I can't eat honey - can it be made adapted and made without it? Thanks!
Erica says
maple syrup would work
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.
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
Erica says
Hi Carol, Thanks! Added it 🙂 Wow, that sounds amazing. And you've added another pumpkin recipe on my list to try - scones!
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!
Erica says
Yeah - yes, I'm in love with these! Thanks!
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.
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!
Amina says
Hi! Can we swap the eggs with chia or flax eggs?
Erica says
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.
Holly says
I made pumpkin cinnamon rolls one time...GF. They were yummy. Thanks for the giveaway.
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.
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.
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. 🙂
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!)