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: 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