Pumpkin Sticky Bun Muffins

Pumpkin + cinnamon bun filling + ooey gooey glaze = some serious muffin perfection.

The next few Healthy Food Fridays with American Express are going to be filled with all things pumpkin because Fall is here and pumpkin anything is just wonderful.

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So, let’s kick off our little pumpkin series with these muffins. They are everything you want in a sticky cinnamon roll made simple and with less guilt. 😉

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StickyBunPumpkinMuffins4Take them out of the oven, glaze and DIG IN!

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Pumpkin Sticky Bun Muffins

  • Author: Lexi
  • Yield: 8 1x

Ingredients

Scale
  • 1 cup blanched almond flour
  • 1 teaspoon baking soda
  • 1/4 cup pumpkin puree (or homemade)
  • pinch of sea salt
  • 3 eggs
  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice*
  • Filling:
  • 2 tablespoons grass-fed butter
  • 1/4 cup coconut palm sugar
  • Glaze:
  • 1/2 cup organic powdered sugar
  • 1 tablespoon dairy-free milk of choice
  • 1/4 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350°F
  • In a bowl, combine flour, baking soda, and sea salt
  • Add in eggs and pumpkin and mix well to combine
  • Mix in maple syrup and vanilla
  • Pour batter into muffin liners (I like these or these), fill fairly close to the top
  • Drop a teaspoon of the filling in the center of each muffin
  • Bake for 15-20 minutes or until a toothpick comes out clean
  • Whisk together glaze and drizzle over muffins before serving

Notes

Make your own HERE.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 146
  • Sugar: 16.8g
  • Sodium: 250mg
  • Fat: 6.3g
  • Saturated Fat: 2.5g
  • Carbohydrates: 20.3g
  • Fiber: 0.7g
  • Protein: 3g
  • Cholesterol: 69mg

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I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.

Sweet or savory pumpkin recipes?

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Pumpkin Sticky Bun Muffins



Yields 8


Total Time
Author: Lexi

Ingredients

Filling

Glaze

Directions

  • Preheat oven to 350°F
  • In a bowl, combine flour, baking soda, and sea salt
  • Add in eggs and pumpkin and mix well to combine
  • Mix in maple syrup and vanilla
  • Pour batter into muffin liners (I like these or these), fill fairly close to the top
  • Drop a teaspoon of the filling in the center of each muffin
  • Bake for 15-20 minutes or until a toothpick comes out clean
  • Whisk together glaze and drizzle over muffins before serving
  • Recipe Notes

  • Make your own HERE.

  • Nutrition

    Loading nutrition data...

    8 comments
    October 2, 2015

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    8 Responses

    1. I didn’t think we could use “sugar” referring to your glaze using “Organic Powdered Sugar” in Paleo cooking?

    2. There is an asterisk next to ‘pumpkin pie spice’, but there is no corresponding asterisk. Also, is it the spice you’re referring to in Step 3? I’m making this tomorrow and would love clarification. These look yummy!

    3. These were delicious, but mine stuck to the cupcake liners like CRAZY. From the pics, yours did not. Any ideas? Only difference is I used almond meal instead of almond flour. The texture was light and fluffy but I lost a significant amount of muffin to the wrapper!

        1. Wow thanks for the fast reply. I just used regular paper liners and no extra spray. I think I’ll use parchment liners next time. My kids and I loved them so I’ll try again. Thanks 🙂

    4. These were great, but the recipe ‘as is’ is not low carb. I used myfitnesspal.com recipe analyzer (I know they all vary, but this one is good because you can find the exact ingredients) and they are 26 carbs per muffin with 2 fiber or 24. The alcohol sugars are already out. You can replace the coconut sugar which is 4 carbs per teaspoon nearly that of regular sugar. I do like coconut sugar for some things as it has more of a brown sugar taste and richness, but you can get that with yacon syrup, which is less than 1 carb because it is inulin.

    5. I made these and they are great… but my filling sank to the bottom! I wasn’t sure whether or not to melt the butter before mixing it with the sugar so I did do that… any tips on how to keep it from sinking?? Thanks 🙂

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