Pumpkin Cinnamon Roll Muffins
Moist, satisfying gluten-free pumpkin muffins made with oat flour, ground flaxseed, and pumpkin purée, then finished with a sweet drizzle of icing. A delicious way to enjoy the flavors of fall!
- Prep Time
- 15 min
- Cook Time
- 30 min
- Total Time
- 45 min
- Servings
- 9 muffins
When I switched our house over to gluten-free baking, my husband was less than thrilled. "Wait, does that mean no more cinnamon roll muffins?" he asked, genuinely sad about it. He's not into the lifestyle I'm into, but he's willing to try things — as long as I'm upfront about what's in them.
He agreed to at least taste this new version, and wolfed the whole thing down while examining every bite.
They've become his favorite breakfast treat, made with oat flour and ground flaxseed instead of regular flour, which is exactly why they're heartier and more filling…perfect fuel to start the day.
Ingredients
For the Muffins
- 1/4 cup ground flaxseed meal + 1/3 cup maple syrup, combined and set aside 5 minutes to thicken
- 1 cup maple syrup
- 2 cups oat flour
- 15 oz. can pumpkin puree
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. vanilla
- 1 cup avocado oil
For the Icing
- 1/2 cup confectioners sugar
- 1-2 tbsp. water
Instructions
- 1Preheat the oven to 450°F.
- 2Combine 1/3 cup maple syrup with 1/4 cup ground flaxseed, stir together and set aside to thicken for five minutes.
- 3Combine all of the muffin ingredients in a stand mixer or mixing bowl and beat at medium speed for 1 minute.
- 4Scoop the batter into lined jumbo muffin pans, filling each cavity 2/3 full.
- 5Bake for 12 minutes, then reduce the oven temperature to 350°F and continue baking another 18-20 minutes.
- 6Let the muffins cool in the pans 5-10 minutes, then remove and cool completely on a cooling rack.
- 7Whisk together the confectioners sugar and water, and drizzle over the cooled muffins.
- 8When icing has set, store in an airtight container for 2-3 days, or individually wrap in plastic wrap and store in the freezer for up to 6 months.
Storage & Reheating
Freezer instructions: wrap each cooled muffin individually in plastic wrap and freeze up to 6 months. Thaw at room temperature as needed.
