Cinnamon Roll Squash Muffins
Do you recall the heavenly aroma of Cinnabon that lingers throughout the shopping mall? I rarely go to the mall because it’s kinda dreadful and claustrophobic for me, but the smell of Cinnabon is not forgotten. Honestly, it smelled like Cinnabon in my house yesterday when I made these muffins. Luckily, I made and consumed something a million times better than one of those puppies sold in the mall. Yes, it is still a treat (a fall-inspired one in this case), but it’s better than the alternative and homemade too! To be honest, I’ve never actually had anything from Cinnabon in my life — well, maybe a cookie (a very long time ago), but never any cinnamon rolls.
The cinnamon roll topping brings these muffins to life. I’m sure they’d taste wonderful on their own, but cinnamon topping and pecans? Yes, please! Not to toot my own horn here, but these muffins are straight-up wonderful (okay, maybe I’m tooting my own horn a little). The addition of the butternut squash puree makes them incredibly moist. The raw batter tastes good too! I love to clean off the spatula, just like I did when I was a kid.
Cinnamon roll topping:
- 2 Tbsp melted butter, ghee or coconut oil (I used coconut oil)
- 2 Tbsp raw honey
- 1 Tbsp cinnamon
- Combine all ingredients together in a small bowl.
- Set aside.
- 1/2 cup butternut squash puree (fresh or canned – I used this brand)
- 1/2 cup coconut flour
- 3 eggs, preferably pasture-raised
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup melted grass-fed butter, ghee or coconut oil
- 1 Tbsp pure vanilla extract
- 1/4 cup raw honey
- 1/4 – 1/3 cup raw pecans for topping, optional
- Combine all ingredients together — except pecans–in the food processor and process until a smooth, fluffy batter forms. Alternatively, you can mix all the dry ingredients together, whisk the wet ingredients together in a separate bowl, and then whisk the wet ingredients into the dry.
- Grease muffin cups or line with parchment paper liners. Fill each with approximately 1/4 cup of batter.
- Spoon cinnamon mixture over each muffin and top with pecans, if using.
- Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Yields: 9 muffins