Pumpkin Cinnamon Roll Muffins

Ingredients

• 1 cup pumpkin puree
• 2 eggs
• 0.333 cup granulated sweetener (The source does not specify the type of granulated sweetener.)
• 0.25 cup milk (Milk of choice.)
• 0.333 cup olive oil
• 1.5 cup oat flour
• 1 tsp baking powder
• salt (A pinch.)
• 1 tsp pumpkin spice
• 3 tbsp coconut oil (For the cinnamon swirl.)
• 1 tbsp coconut sugar (For the cinnamon swirl.)
• 1 tbsp ground cinnamon (For the cinnamon swirl.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a muffin tin.

2. 2

   In a mixing bowl, combine the pumpkin puree, eggs, granulated sweetener, milk, and olive oil.

3. 3

   Add the oat flour, baking powder, salt, and pumpkin spice to the pumpkin mixture.

4. 4

   Stir until the ingredients are combined.

5. 5

   Pour the batter into the lined muffin tin.

6. 6

   In a separate bowl, combine the coconut oil, coconut sugar, and cinnamon.

7. 7

   Transfer the cinnamon mixture to a zip-top bag or piping bag.

8. 8

   Pipe or swirl the cinnamon mixture into the muffin batter.

9. 9

   Bake for 20–22 minutes.

Notes

The source does not specify the exact type of granulated sweetener, the number of muffins, or a doneness cue. It describes the muffins as suitable for meal prep but does not provide storage instructions.

Nutrition per serving

• breakfast
• snack
• muffins
• baked
• pumpkin
• fall
• vegetarian
• meal prep