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Pumpkin Cinnamon Bun Muffins

Prep time: 20 minutes - Cook time: 35 minutes - Total time: 55 minutes

Makes 12 servings


For the cinnamon roll dough:

2 1/2 cups almond flour

1 cup arrowroot / tapioca flour

1/2 cup coconut flour

3/4 cup pumpkin puree

1/4 cup maple syrup

1/4 cup coconut oil

1 egg, at room temperature

2 tbsp Healthy U Pumpkin Vanilla Spice (or any alternative)

1 tsp baking soda

For the filling:

1/4 cup maple syrup

1 tbsp coconut oil

2 tbsp cinnamon

For the cream cheese glaze:

8 ounces cream cheese, at room temperature

2 tbsp coconut oil

1 tbsp vanilla

1/4 cup maple syrup

  1. Preheat oven at 350 F

  2. In one bowl, mix together all the dry ingredients for the cinnamon roll dough. Mix together until evenly stirred.

  3. In a separate bowl, mix together all wet the ingredients for cinnamon roll dough.

  4. Combine the 2 bowls together and knead the dough until evenly mixed.

  5. On parchment paper, roll out the dough using a rolling pin. Roll until the dough is about 1 cm thick.

  6. Cut off all the edges of the dough, making it an even rectangular shape.

  7. In a small bowl, mix maple syrup and coconut oil together and spread evenly on the rolled-out dough. Sprinkle on cinnamon.

  8. Using the parchment paper underneath, roll the dough into a log.

  9. Cut into 12 portions, and spray muffin tray with light EVOO

  10. Bake for 25-35 minutes

  11. Once cooled, add cream cheese glaze + optional white choc. chips


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