There is pumpkin in these muffins, don’t come for me! It compliments the cinnamon perfectly. If you can’t stand the idea of pumpkin year round, either save this recipe for fall or use applesauce or mashed banana instead. But these muffins are delicious and the pumpkin adds just the right amount of moistness (sorry).
These muffins are dairy free, paleo, and allergy friendly making them perfect for snack, dessert, or to pair with breakfast. You can blend a little vanilla protein into the icing if you want for an added protein boost (and/or use greek yogurt if you can tolerate dairy!).
Paleo Pumpkin Cinnamon Roll Muffins
-1 cup Tigernut or almond flour
-1/2 cup cassava flour
-1/4 cup tapioca starch
-1/2 tsp. baking soda
-1 tsp. cinnamon
-1/4 tsp. salt
-1/4 cup liquid oil of choice (I used olive)
-1/4 cup maple syrup
-1/4 cup pumpkin puree (applesauce or mashed banana should work too)
-1/4 cup milk of choice
-1/2 tsp. vanilla
-1 tbs. coconut sugar
-1 tsp. cinnamon
-1/2 cup yogurt of choice (a thicker variety works best)
-2 tbs. powdered sugar
-2 tsp. melted coconut oil
Preheat oven to 350F.
Whisk all dry ingredients for muffins in a bowl.
Beat all wet ingredients for muffins in another bowl.
Add dry to wet and mix on low to combine.
Divide batter into a lined muffin tin.
Mix your topping together in a small bowl then sprinkle over the muffins. Use a chopstick, toothpick, or knife to swirl the cinnamon sugar into the muffins.
Bake for 22-25 minutes until a toothpick comes out clean.
Let cool for 10 minutes in muffin tin before transferring to a wire rack to finish cooling.
While muffins are baking, make glaze by beating sugar and yogurt together until smooth. Then add your melted coconut oil, beat again and place in the fridge to set until muffins are done and cooled.
When muffins are cooled, drizzle the glaze over each muffin.