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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 cinnamon roll squash muffins. Luckily, these are 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 with real ingredients 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 squash 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.

Enjoy!

Cinnamon Roll Squash Muffins

Cinnamon roll topping:

  • 2 Tbsp melted butter, ghee or coconut oil
  • 2 Tbsp raw honey
  • 1 Tbsp cinnamon

Directions:

  1. Combine all ingredients together in a small bowl.
  2. Set aside.


Muffin ingredients:

  • 1/2 cup butternut squash puree (fresh or canned – I used this brand)
  • 1/2 cup coconut flour (find here)
  • 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 (I like this brand)
  • 1/4 cup raw honey
  • 1/4 – 1/3 cup raw pecans for topping, optional


Directions:

  1. 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.
  2. Grease muffin cups or line with parchment paper liners. Fill each with approximately 1/4 cup of batter.
  3. Spoon cinnamon mixture over each muffin and top with pecans, if using.
  4. 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

 

IMG_2016

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Filed Under: Breakfast, Recipes, Snacks, Treats Tagged With: baked goods, Butter, butternut squash, cinnamon, coconut flour, coconut oil, eggs, gluten-free muffins, grain-free baking, grain-free muffins, muffins, Paleo, paleo baking, paleo muffins, pecans, recipe, scd-friendly, Specific Carbohydrate Diet, squash muffins, treat, vanilla

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Reader Interactions

Comments

  1. Cinnamoneats

    October 25, 2012 at 6:07 am

    Ummm getting a notification of this post in my email this morning was not the best thing…. now all I can think about are these muffins! I’ve never had cinnabon before but anything with cinnamon and I’m there 😉
    Few questions, do you think you could sub pumpkin puree for the butternut squash puree and also what about using almond flour in place of coconut flour? Only because I have these on hand now so I was just wondering….

    Reply
    • paleoinpdx

      October 25, 2012 at 8:40 am

      I’ve never had cinnabon either, but am a huge cinnamon fan as well! Yes, you could definitely sub pumpkin puree in place of the squash and yes on the almond flour as well. You’d need to use more almond flour though. Coconut flour is dense, so you use less. You may have to experiment with it but you’ll probably need 1 to 1-1/2 cups of almond flour.

      Reply
      • Cinnamoneats

        October 25, 2012 at 8:47 am

        Hey I’m actually in the process of making them now! I couldn’t wait haha. I’m going by your recipe just in case I use almond flour and it doesn’t turn out!
        🙂

        Reply
        • paleoinpdx

          October 25, 2012 at 8:50 am

          Nice, I love your ambition! I hope you enjoy the muffins 🙂

          Reply
          • Cinnamoneats

            October 25, 2012 at 8:51 am

            Thanks hahah I couldn’t resist! Just sent you another reply. What temp are these to be cooked at?

          • Cinnamoneats

            October 25, 2012 at 9:35 am

            Oops I’m so silly I see now that you say 350! I totally just read over that part!

          • paleoinpdx

            October 25, 2012 at 9:36 am

            That’s because I just added it in! I totally spaced on mentioning it, so thank you for pointing it out!

          • Cinnamoneats

            October 25, 2012 at 9:40 am

            Lol that’s so funny! I thought I’d gone a bit mad haha!
            Not a problem 🙂

      • Cinnamoneats

        October 25, 2012 at 8:50 am

        What temperature oven?

        Reply
  2. Lemons 'n Lyme

    October 25, 2012 at 7:38 am

    Ahhh, can’t wait to make these- just what I’ve been craving 🙂

    Reply
    • paleoinpdx

      October 25, 2012 at 8:40 am

      Lemons ‘n Lyme, these are unbelievable! I can’t wait for you to try them. They literally knocked my socks off!

      Reply
      • Lemons 'n Lyme

        October 26, 2012 at 8:38 pm

        Just made these! Very delicioussss, once I tasted the batter I didn’t think they were going to make them into the oven. One thing… my batter was really dry so when I cooked them the center didn’t get completely cooked (that didn’t stop the devouring though 🙂 ). Didn’t know if your was that way or not?

        Reply
        • paleoinpdx

          October 26, 2012 at 9:10 pm

          Huh, that’s strange. No, I didn’t have that problem. Mine were super moist and cooked all the way through and my batter was moist and fluffy. I’m not sure what happened with your batter, but I’m glad they still tasted good! If you make them again and the batter turns out dry, you can maybe try adding a little extra squash puree or a touch of water for moistness.

          Reply
      • Lemons 'n Lyme

        October 27, 2012 at 11:29 am

        Yeah, I was thinking about doing that (figured I should) but I didn’t want to alter the recipe any since yours came out so perfectly. Well, I’m definitely making these again so I’ll see what happens!

        Reply
  3. paleoinpdx

    October 25, 2012 at 8:51 am

    Oh wow, I forgot to put that in there! 350 degrees F. I will correct that on the post. My bad!

    Reply
  4. Cinnamoneats

    October 25, 2012 at 12:08 pm

    For anyone who is thinking about making these muffins STOP thinking and just do it! These are some of the best tasting muffins I’ve ever eaten…. next time I’m making double the batch! Thanks Alisa…. now I’m sitting here having my afternoon coffee with a delicious muffin 😉

    Reply
    • paleoinpdx

      October 25, 2012 at 2:35 pm

      Sounds perfect! I’m so glad you like them and thanks for testing them out so quickly!

      Reply
  5. Megan

    October 25, 2012 at 12:49 pm

    I’m not a baker by any means but your blog is making me want to cave and get all these paleo friendly flours!! the only thing that is stopping me is the price tag : ) IDEA – how about you male me some treatS?!? its halloween you know…

    Reply
    • Megan

      October 25, 2012 at 12:49 pm

      and by male I mean mail : P

      Reply
      • paleoinpdx

        October 25, 2012 at 2:34 pm

        Haha, we might be able to work out a deal, Megan 😉 You know you can make your own coconut or almond flour at home, right? It’s really easy. The great thing about coconut flour is that a little goes a long way (b/c it’s dense), so it lasts a long time (at least it does for me).

        Reply
  6. Traci

    October 26, 2012 at 9:01 am

    You are right, even the raw batter tastes fantastic. I liked the bowl clean!

    Reply
    • paleoinpdx

      October 26, 2012 at 9:42 am

      Haha, glad I’m not the only one 😉

      Reply
  7. Cinnamoneats

    October 26, 2012 at 9:14 am

    Alisa these muffins are even better cold out of the fridge the next day 😉

    Reply
    • paleoinpdx

      October 26, 2012 at 9:41 am

      Oh, that’s good to know! I’ll have to try it that way. I usually nuke mine in the microwave for several seconds. Next time I’ll try it cold 😉 Thanks for letting me know!

      Reply
      • Cinnamoneats

        October 26, 2012 at 10:14 am

        I usually do too but tried it this way and it was good 🙂

        Reply
  8. Erin Hightower

    October 26, 2012 at 5:39 pm

    I’ve made these twice in 24 hours
    (not what you think I have a potluck tomorrow)
    ONE WARNING:
    I’m allergic to coconut and had to use almond flour. If some reason you use almond flour double the amount of flour use… they were runny and not thick like your picture until I added more.
    otherwise… fantastic. My none paleo husband LOVED these

    Reply
    • paleoinpdx

      October 26, 2012 at 5:49 pm

      Yes, coconut and almond flour are very different. Coconut flour is extremely dense, so you always use less. With almond flour, you’d need at least 1 cup, if not a bit more for this recipe. I’m glad you figured it out though and that they tasted delicious with almond flour! Awesome that you’ve already made them twice too! Thanks for sharing your modifications!

      Reply
  9. myfoodreligion

    October 27, 2012 at 8:50 pm

    They look like heaven in a muffin.

    Reply
    • paleoinpdx

      October 28, 2012 at 8:11 am

      That’s a pretty accurate description!

      Reply
  10. Jill

    November 1, 2012 at 4:13 pm

    These look SO good. I don’t have honey though…hmm…I eat so much sugar in fruit (I’m not paleo by the way…but ought to be), but I always thought honey = sugar added = unnecessary. Maybe I’m limiting myself.
    I so love your recipes but am so limited because I live in a place where nothing is antibiotic free or grass fed. It’s all just the regular ole stuff. Boo 🙁

    Reply
    • paleoinpdx

      November 1, 2012 at 4:18 pm

      Honey is the only sweetener I use (and can use). I always try and opt for very small amounts, even if something calls for more and especially if there’s fruit in it. I’m so glad you like my recipes, but sorry to hear you don’t have access to much. That’s how it is when I visit my family back in Michigan (I’m from a really small town). Where are you from, Jill? I know it’s not the most convenient thing, but there are lots of great resources for getting things (i.e. grass-fed meats) online. It can be pricey, but it’s nice if you go in on an order with someone.

      Reply
      • Jill

        November 2, 2012 at 4:18 pm

        I live in rural Canada. Not much here. I’ve heard of online stuff, but that would break my bank 🙂 So expensive to eat well…I know people says its not, but it really is.
        Like low-carb folks say its not expensive, but their buying the “crap”” meats, etc…in order to buy stuff without all the junk in it, its expensive. Even eggs…for me to buy organic eggs it would be 6.99, the “antibiotic free” ones are 4.49 and the regular ole ones range from 2-3 bucks…I go with the middle one, but thats sstill STEEP…jeesh.

        Reply
        • paleoinpdx

          November 3, 2012 at 10:26 am

          I see. Yes, rural areas make it very challenging, but you gotta do the best that you can with what you’ve got, without going broke! I agree that it is more expensive, but my partner and I prioritize and make room for it in our budget, though it’s not always easy. We watch for sales, especially on grass-fed meats and do the best we can. The pastured eggs we buy are a bit spendy too ($5.99/dozen), but they taste and look so much better than just the free range, certified humane eggs.

          Reply
  11. elissakerpen

    December 1, 2012 at 4:38 pm

    Hi Alisa GREAT post – I can’t wait to try it out. Have you seen my new Sweet Paleo Frozen Breakfast http://thewholefoodtruth.wordpress.com
    can’t wait to see more of these!
    Elissa

    Reply
    • paleoinpdx

      December 1, 2012 at 5:52 pm

      Hey Elissa, thanks! The muffins are super good, and I hope you enjoy them as much as I did. Thanks for sharing the link to your breakfast post! It looks delicious — almost like dessert!

      Reply
  12. Nikki

    December 5, 2012 at 1:07 pm

    Hi paleoinpdx, Thanks for following my blog! This recipe looks so good and I love the consistency of the cake, it looks a little spongey and not crumbly (like how some coconut-based recipes can turn out). I will definitely try this one out! Hope you enjoyed my new soup recipe today and let me know if you have any foods you would like to learn more about scientifically. 🙂

    Reply
    • paleoinpdx

      December 5, 2012 at 2:20 pm

      Likewise! Nope, these aren’t crumbly at all, but I totally know what you’re talking about. I’ve definitely had good and bad experiences with coconut flour. This was a good one 😉

      Reply
  13. Alisa

    December 19, 2012 at 1:51 pm

    These were also a hit! Super tasty. I ended up doing half pure maple syrup and half honey for the “sweetner.”
    Even hubby said the flavors were great. Though he put jam on top and extra butter and maple syrup BUT he did eat them =)

    Reply
    • paleoinpdx

      December 20, 2012 at 11:25 am

      Awesome, I’m happy to hear it! I love these muffins too. I’m glad your hubby liked them too, even if he did sweeten them up a bit more 😉

      Reply
  14. Stephanie

    February 3, 2013 at 7:16 pm

    Hi. Found this recipe via a friend. I don’t follow a paleo diet and was wondering if I could sub white whole wheat for the coconut flour? I saw you said coconut flour was dense, but ive never worked with it so not sure how dense it is compared to wheat flours. Can’t use the other flours bc of allergies in the family. Thanks. They look delish!

    Reply
    • paleoinpdx

      February 3, 2013 at 7:19 pm

      You can, but it’s not an equal substitution. You’ll end up using more wheat flour because it’s much less dense than the coconut (coconut is VERY dense). I don’t know exactly how much to tell you to use, but it’ll probably be at least double that of the coconut. I take it you have coconut/tree nut allergies in your family?

      Reply
  15. Stephanie

    February 3, 2013 at 7:26 pm

    Thanks for the quick response! I’ll experiment with the amount-thanks. Yup…I’m allergy free but not some of my boys.

    Reply
    • paleoinpdx

      February 3, 2013 at 7:31 pm

      No problem! Good luck with the recipe. I hope it works out for you! It might take some experimentation and a couple tries to get it right.

      Reply
  16. Stevie

    February 13, 2013 at 4:12 pm

    Just made these with a lot of improv and they came out amazing….so I would like to declare them foolproof! I food-processed coconut meat flakes to make my own flour but it was courser that what you probably had so I increased the amount until I liked the consistency of the batter……I ran out of honey during (I was also baking some honey-chipotle chicken for the week), so i made the topping with agave…..and I used canned pumpkin since I always have some in the house……made 11 muffins, and they are just right!

    Reply
    • paleoinpdx

      February 13, 2013 at 4:20 pm

      I didn’t even know my muffins were foolproof, but I’m happy to hear it 😉 I’m glad everything worked out for you and it sounds like you had fun making them! It makes me happy when people try and like my recipes, so thank you!

      Reply
  17. rena

    March 3, 2013 at 8:40 am

    Chaperoned a field trip this weekend and needed something to snack on during the ride, made these and everyone LOVED them!!

    Reply
    • paleoinpdx

      March 3, 2013 at 11:05 am

      What a great snack idea! I’m glad they were a hit 🙂

      Reply
    • Annie

      January 8, 2015 at 5:45 pm

      I baked a double batch of these muffins this morning using roasted golden hubbard squash.
      I improvised quite a bit, using maple syrup to stretch my limited supply of honey, folded in cranberries, and even added some coconut milk-chia seed pudding I had in the fridge! (More nutrients! yay!)
      For the topping, I didn’t have pecans, so I chopped brazil nuts and mixed them right in with the butter, cinnamon, nutmeg, maple & honey mixture for a sweet, crunchy topping.
      They came out melt-in-your-mouth perfect after 25 minutes in the oven.
      I agree, this recipe is foolproof!
      You can double it, and/or add just about anything to suit your taste, and it comes out moist & delicious.
      Imagine the possibilities…
      Next time, I will add grated orange rind! Love!

      Reply
      • paleoinpdx

        January 9, 2015 at 11:38 am

        I’m glad you had fun with the recipe and found a way to make it work with what you had on hand. You added your own personal touches, which I love! It’s fun to get creative. Sometimes, improvisation works out in our favor 🙂 Thanks for sharing, Annie.

        Reply
  18. Paleo rules

    May 31, 2013 at 10:50 pm

    I REALLY I extremely love Paleo… I have been on it for 4 months & have noticed such great positive
    changes…. I strongly recommend this to ANYBODY! I started the diet off by watching this youtube vid for great recipes!
    !! here

    Reply
  19. Susan

    January 23, 2014 at 5:40 pm

    What brand of coconut flour are you using? Have you used any flours other than coconut or almond?
    Thanks in advance

    Reply
    • paleoinpdx

      January 24, 2014 at 8:42 am

      Hi Susan,
      I use the Coconut Secret brand of coconut flour. No, I only use coconut or almond flour when baking, but have also used almond butter or sunflower seed butter (which essentially acts as flour). As you know, I don’t eat grains, so never use grain/gluten flours and things like tapioca flour/starch and arrowroot flour don’t work for me even though they are paleo-friendly. It’s too much starch for my system and I need to be careful with stuff like that.

      Reply
  20. Ellie

    October 28, 2014 at 8:44 am

    Hi, I just make this muffin and turns out soos good. Actually i have doubled everything but I mixed coconut flour and almond flour for double recipe. I love it. thanks for sharing 🙂 Ellie

    Reply
    • paleoinpdx

      October 28, 2014 at 3:21 pm

      Thanks for letting me know, Ellie! I’m so glad you like the recipe 🙂

      Reply
  21. Cindy Holmes

    June 20, 2016 at 4:31 am

    Do you know what the calorie count is on these muffins?

    Reply
    • paleoinpdx

      June 20, 2016 at 8:32 am

      I’m sorry, but I don’t. You could get a rough idea by entering it into a tracker as a recipe. It takes a bit of legwork, but would give you an estimate if that’s important to you.

      Reply
  22. Kim

    November 13, 2016 at 4:09 pm

    Made these this morning. Lovely. Delicious, and I really liked the texture – nice texture sometimes hard to come by in a paleo muffin. This will go on my list of staples for a handy breakfast. I used coconut oil in the muffins, but use Shamim’s Pantry Vanilla Honey Ghee for the topping. I left them nut-free (don’t have to, but sometimes I like to go without). And I used ‘Lil Dumpling squash. Thanks!

    Reply
    • paleoinpdx

      November 13, 2016 at 5:07 pm

      So glad you liked the muffins, Kim and I like your creativity! Using honey vanilla ghee sounds amazing and I never thought of using a ‘lil dumpling squash! I think you’ve inspired me now 😉

      Reply
  23. Create/Enjoy (@SuzannahStanley)

    January 29, 2017 at 11:12 am

    What a creative recipe!! I love this idea, will have to try for breakfasts soon! We just bought a HUGE butternut squash!
    Nice to meet you, fellow Portlander!

    Reply
    • paleoinpdx

      January 29, 2017 at 11:41 am

      Thanks, Suzannah and nice to hear from a fellow Portlander! Hope you enjoy the recipe 🙂

      Reply
  24. Judi

    July 3, 2017 at 8:50 am

    love, love, love! I made these for my grandson who has some food issues. He barely eats anything nutritious seriously suffers with texture, tastes so I worry about his diet These are full of nutrition and he loves them as well. I am working to find ways to hide good nutrition in a kid friendly muffin or cookie. Thanks for the help.

    Reply
  25. Judi

    July 3, 2017 at 8:54 am

    Forgot to mention … I used pumpkin pie spice for the topping. It really is delicious!

    Reply
    • paleoinpdx

      July 3, 2017 at 11:18 am

      Great idea with the pumpkin pie spice! I’m so happy to hear your grandson is able to eat these and enjoys them too. That makes me smile 🙂 Thank you for sharing, Judi.

      Reply
  26. Nicole

    February 11, 2018 at 6:23 pm

    This recipe works! Tried it tonight and my husband looooooved every bite. I didn’t make the topping not because it didnt look good just because we are keeping the sugars down. They backed up beautifully. I needed a few extra minutes and only used 1 tbs of maple syrup and they were still outstanding.

    Reply
    • paleoinpdx

      February 11, 2018 at 7:53 pm

      Wonderful, Nicole! I’m so glad you and your husband enjoyed the muffins! Thanks for trying the recipe and taking the time to comment!

      Reply
  27. Nicole Tedoldi

    October 12, 2020 at 8:51 am

    These came out soooo delicious!!! Mine did crumble though. Ugh so sad!!! I used coconut oil, and electric mixer. The batter came out fairly thick like you show in your pictures, so I am not sure what happened!! Should I use butter next time instead? Will that help??

    Reply
    • Alisa

      October 13, 2020 at 7:41 am

      Hi Nicole, I’m so glad you like the muffins and thanks for trying the recipe! Using coconut oil instead of butter shouldn’t be an issue, but it’s possible your oven runs hotter than mine, so your muffins may have gotten over-baked. That’s what it sounds like anyway. Next time, I recommend checking them sooner. You maybe even need less baking time than the 20-25 minute range I gave (not sure how long you baked them this time). Hope that helps!

      Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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