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 use half the amount of honey and it still comes 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: muffins

Calories: 221kcal

Ingredients

Muffins

1 cup almond flour
¼ cup coconut flour
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
4 large eggs
½ cup honey or maple syrup
½ cup coconut milk or other milk
½ 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
¼ 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.
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 ⅓ 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 ¾ 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