Pumpkin Cinnamon Roll Muffins
Dense, filling gluten-free muffins made with oat flour, flaxseed, and pumpkin puree, drizzled with a simple icing — perfect fuel before a long run.
- Prep Time
- 15 min
- Cook Time
- 30 min
- Total Time
- 45 min
- Servings
- 8 muffins
When I switched our house over to gluten-free, dairy-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're more dense than the other ones, but they're really good," was his verdict.
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 before a long training run.
Ingredients
For the Muffins
- 1 cup maple syrup
- 2 cups oat flour
- 1/4 cup ground flaxseed meal + 1/3 cup maple syrup, combined and set aside 5 minutes to thicken
- 15 oz. can pumpkin puree
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. vanilla
- 1 cup liquid coconut oil
For the Icing
- 1/2 cup confectioners sugar
- 1-2 tbsp. water
Instructions
- 1Preheat the oven to 450°F.
- 2Combine all of the muffin ingredients in a stand mixer or mixing bowl and beat at medium speed for 1 minute.
- 3Scoop the batter into lined jumbo muffin pans, filling each cavity 2/3 full.
- 4Bake for 12 minutes, then reduce the oven temperature to 350°F and continue baking another 16-18 minutes.
- 5Let the muffins cool in the pans 5-10 minutes, then remove and cool completely on a rack.
- 6Whisk together the confectioners sugar and water, and drizzle over the cooled muffins.
Storage & Reheating
Freezer instructions: wrap each cooled muffin individually in plastic wrap and freeze up to 6 months. Thaw at room temperature as needed.
