Paleo Cinnamon Roll Muffins (Gluten-Free, Dairy-Free, Nut-Free)

There is pumpkin in these muffins and it compliments the cinnamon perfectly. These muffins are delicious and the pumpkin adds just the right amount of moistness (sorry). If you are making these during the holiday season, they are a great addition to a breakfast spread. If you are making them at another time in the year, they are still amazing and I’ve got substitutions for the pumpkin below.

These muffins are gluten free, 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!).

What about the pumpkin?

Feel free to substitute the pumpkin for applesauce or mashed banana.

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Paleo Pumpkin Cinnamon Roll Muffins

These grain free muffins are healthier version of a cinnamon roll, but in muffin form! They are the perfect addition to breakfast, snack, or a little sweet treat at the end of the night. Gluten free, dairy free, and nut free.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword cinnamon roll, healthy, Low Sugar, pumpkin

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 9 muffins

Author Victoria Faling

Ingredients

Muffins

• 1 cup Tigernut flour or almond
• 1/2 cup cassava flour
• 1/4 cup tapioca starch
• 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 2 eggs
• 1/4 cup liquid oil of choice I used olive
• 1/4 cup maple syrup
• 1/4 cup pumpkin puree can sub applesauce or mashed banana
• 1/4 cup milk of choice
• 1/2 tsp. vanilla

Topping

• 1 Tbsp coconut sugar
• 1 tsp. cinnamon

Glaze

• 1/2 cup yogurt of choice
• 2 Tbsp powdered sugar
• 2 tsp. melted coconut oil

Instructions

• 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.
• Enjoy!