Pumpkin Cinnamon Bun Muffins {Almond & Coconut Flour}

comfybelly.com

Amy Olsen

1 cup (96 g) almond flour

¼ cup (26 g) 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 eggs

½ cup (160 g) maple syrup or honey

½ cup coconut milk (or other milk)

½ cup (120 g) pumpkin purée

subheading: Cinnamon Topping Ingredients:

I used ½ the amount of maple syrup I usually use 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.

2 tablespoons ground cinnamon

2 tablespoons honey or maple syrup

2 tablespoons unsalted butter, melted (or use ghee or coconut oil)

¼ cup chopped walnuts (optional; or other nut)

Combine all the ingredients in a bowl and whisk until well-blended.

Directions at comfybelly.com

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