Saturday, August 8, 2015

Pumpkin Spice Cinnamon Buns (Clean!)

Pumpkin!!!!

OK, maybe it's still a little early for pumpkin. Wait...what am I saying?! It's never too early for pumpkin!

I've been craving autumn. I'm so ready for fall to be here. Warm cozy clothes. Pretty colors. And PUMPKIN EVERYTHING! To get my pumpkin fix and satisfy this craving I seem to be having for all thing fall-related, I threw together a recipe for pumpkin spice cinnamon buns. These cinnamon rolls are clean, and perfect for enjoying with a warm cup of coffee on a Saturday morning. I did that very thing this morning.

Enjoy!

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

~ Ingredients ~

Makes 8 Buns

Dough

2 c. oat flour
1/4 c. stevia
1/4 tsp. salt
1-1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 c. pumpkin purée
1/2 c. unsweetened almond milk
2 Tbsp. coconut oil, melted

Maple Glaze

1/4 c. pure maple syrup
1/4 tsp. ground cinnamon
1 tsp. pure vanilla extract
1 Tbsp. coconut oil, melted
1/4 c. water
3/4 c. pecans

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

~ Directions ~

Preheat oven to 350°. Grease a muffin pan.

In a large bowl, combine oat flour, stevia, salt, baking powder, cinnamon, nutmeg and ginger.

In a separate bowl, combine pumpkin, almond milk and coconut oil.

Slowly add wet ingredients to dry ingredients, mixing well, until a dough is formed.

Spread the dough evenly throughout 8 muffin cups. Bake for 20 minutes, or until fork inserted into the middle of the buns come out clean.


To make the maple glaze, combine all ingredients in a high-powered blender (I used my trusty Ninja) and blend until smooth. Pour over the cinnamon buns while they're still warm.


Make yourself a cup of coffee, sit out on the back porch and enjoy the morning with this early little taste of autumn.

Like this post? You might also enjoy:

 
Blogging tips