Fall cravings are real, and if pumpkin spice is calling your name, these Healthy Cinnamon Swirl Pumpkin Minis are your guilt-free answer. They have that warm, spicy aroma that feels like a cozy hug after your workout, and these treats love your gut just as much as your muscles.
Each bite is soft, lightly sweet, and packed with pumpkin power for post-sweat recovery. They are low-FODMAP, gluten-free, and dairy-free, so you can enjoy every swirl without the digestive drama.
Whether you are winding down from leg day or just need a little fall comfort with your coffee, these mini loaves hit the sweet spot both literally and nutritionally.
Ingredients:
Dry Ingredients
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- ½ cup oat flour (certified gluten-free)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 1 cup pumpkin purée (pure, no added sugars or spices)
- 2 large eggs
- ⅓ cup lactose-free almond or oat milk
- ⅓ cup pure maple syrup (low-FODMAP sweetener)
- 2 tablespoons coconut oil, melted and cooled
- 1 teaspoon pure vanilla extract
Cinnamon Swirl Mixture
- 2 tablespoons coconut sugar (low-FODMAP in small amounts)
- 1 teaspoon ground cinnamon
Gut-Friendly Boost
-
1 scoop Tomorrow’s Nutrition Sunfiber
How to Make It:
- Preheat and prep. Preheat your oven to 350°F (175°C). Lightly grease your mini loaf pans with coconut oil or line them with parchment paper for easy removal.
- Mix the dry. In a medium bowl, whisk together the gluten-free flour, oat flour, baking soda, baking powder, salt, and spices.
- Combine the wet. In another bowl, whisk together the pumpkin purée, eggs, milk, maple syrup, coconut oil, and vanilla until smooth.
- Bring it together. Gently fold the dry mixture into the wet ingredients until just combined. The batter should be thick but smooth to avoid overmixing for the best texture.
- Add the swirl. Fill each mini loaf pan halfway with batter. Sprinkle a bit of the cinnamon sugar mixture, then add the remaining batter on top. Finish with the rest of the cinnamon sugar and use a toothpick to create a light swirl pattern.
- Bake and cool. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Add the gut-friendly boost. Once the loaves are fully cooled, sprinkle Tomorrow’s Nutrition Sunfiber evenly on top for an extra dose of prebiotic fiber that supports digestive health.
Quick Tips
- Choose the right bakeware. Mini loaf pans around 5 x 3 inches or cavities measuring 3 x 1¾ x 1¾ inches give the best results for even baking.
- Always add Sunfiber after cooling. Heat can reduce its fiber benefits, so wait until your loaves reach room temperature.
- Flavor tip. Use pure pumpkin purée (not pumpkin pie filling) for full control of sweetness and spice.
- Storage tip. Keep mini loaves in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They taste even better the next day.
- Pair with protein. Enjoy one loaf with a post-workout shake or a scoop of almond butter for a balanced recovery snack.
Power Up Your Fall Baking Routine
Your body deserves more than just protein bars and shakes. These Healthy Cinnamon Swirl Pumpkin Minis are packed with clean ingredients and gut-friendly goodness to help you recover better and feel your best.
So preheat that oven and treat yourself to something that fuels your goals and your fall cravings.
Share your creation with us! Tag @tmrwsnutrition, and add #EatCleanWithTomorrowsNutrition to join our fall baking community.