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Cinnamon Muffins are easy to make and taste like a cinnamon sugar coated donut.
When I first moved towards the grain & gluten free lifestyle, I thought my days of baked goods were over. I certainly didn’t think I’d ever get to experience muffins again and definitely not anything that resembled the taste of a cake donut!
You’re going to want to make these muffins. They’re a family favorite (husband AND kid approved) and the only real problem with them is that there is never leftovers….save yourself the trouble and make a double batch from the start.
These muffins are the perfect sweet to have alongside breakfast or brunch and they will make the perfect addition to your holiday spread!
Whisk together almond flour, baking soda, salt & cinnamon.
In a separate bowl whisk together eggs, maple syrup, pumpkin puree & butter.
Combine wet ingredients with dry ingredients.
Line muffin sheet with muffin liners.
Fill muffin liners 3/4 full with batter.
Bake muffins at 350 degrees for 20 minutes until golden brown.
Remove muffins from oven and let cool.
To make muffin topping, melt butter in a small bowl and combine cinnamon and coconut sugar in a second small bowl.
Brush the top of each muffin with butter and then generously sprinkle with cinnamon sugar mixture.