The Best Gluten Free Pumpkin Muffins with Coffee Glaze

The Best Gluten Free Pumpkin Muffins with Coffee Glaze

These super easy gluten free pumpkin muffins come together in no time and they are the perfect Autumn snack. The muffins are lightly spiced and topped with a coffee glaze and chopped hazelnuts. Nothing beats a warm pumpkin muffin fresh out of the oven, and now there’s a delicious gluten free option!

The moment the weather drops below 70 degrees, it’s time for all things pumpkin, am I right? I personally bake ALL of the pumpkin things, including these amazing muffins. Pumpkin and coffee is a match made in heaven, and the hazelnuts add the perfect crunch. Don’t worry, if you don’t like hazelnuts, replace them with your favorite nut or skip it altogether. These muffins are reminiscent of the classic pumpkin spice latte we all crave this time of year.

Can I make pumpkin muffins with canned pumpkin?

ingredients for pumpkin muffin

YES! In fact, I almost always use canned pumpkin. I’d love to be that person who makes everything themselves, but I’m pretty busy, and I’m going to assume you are too. This recipe does work with fresh pumpkin if you are a super star like that.

Can I use almond flour in muffins?

Another yes! In fact, these muffins only use almond flour. I like the added protein and moisture from almond flour. In fact, one of my favorite cakes from my pastry school days was made with almond flour, and I think that carried over into my baking to this day.

What do I need to make gluten free muffins?

Nearly all of my gluten free baking uses almond flour as a base, with the occasional addition of tapioca starch. Below is a short list of basic gluten free baking essentials (at least to me). If you stock your pantry with these items, you’ll be able to make a multitude of delicious gluten free desserts.

  • Almond Flour (not to be confused with almond meal)
  • Gluten Free All Purpose Flour (I like this one from Bob’s Red Mill)
  • Tapioca or Arrowroot Starch
  • Maple Syrup (not imitation)
  • Honey
  • Eggs or Flax Eggs
  • Baking Soda
  • Baking Powder (without aluminum or corn)
  • Applesauce
  • Coconut Sugar
  • Vanilla
  • Coconut Butter
  • Coconut Oil

How do I make gluten free pumpkin muffins?

The beautiful part about these muffins is how easily they come together!

First, you’ll gather your ingredients:

  • Almond Flour
  • Baking Powder
  • Salt
  • Pumpkin Pie Spice
  • Pumpkin Puree
  • Eggs or Flax Eggs
  • Maple Syrup
  • Coconut Oil
  • Vanilla

Next, you’ll mix the flour, baking powder, salt, and spices in a medium sized bowl.

Then you’ll whisk together your pumpkin, eggs (or flax eggs), maple syrup, coconut oil, and vanilla in a large bowl.

Last, you’ll mix the dries into the liquid ingredients and mix until smooth.

Portion them into 9 muffin cups and bake at 350 degrees until a toothpick comes out clean (about 25 minutes).

Once they muffins are cooled you’ll make your glaze

  • Coconut Butter
  • Fresh Coffee
  • Maple Syrup

Put all of the ingredients in a microwave safe bowl and microwave for 20 seconds. Remove and whisk until smooth adding more coffee or maple syrup to adjust for consistency and taste.

Spread the glaze on the cooled muffins and top with chopped hazelnuts.


If you’re looking for more Autumn recipes try my Vegan Ube Tart or Pumpkin Soup with Cilantro Pesto

Gluten Free Pumpkin Muffins with Coffee Glaze

Lightly spiced pumpkin muffins topped with a coffee glaze reminiscent of the beloved Pumpkin Spice Latte. They are the perfect Fall treat that are grain free, dairy free, and refined sugar free.
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9


Pumpkin Muffin

  • 3 tbsp coconut oil melted
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 2 eggs room temperature
  • 1 tbsp vanilla
  • 2 cups almond flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp salt

Coffee Glaze

  • 1/4 cup coconut butter (manna)
  • 3 tbsp coffee
  • 3 tbsp maple syrup
  • 1/2 cup toasted hazelnuts chopped


  • Preheat the oven to 350 degrees.
  • In a medium bowl, stir together the oil, pumpkin, maple, eggs, and vanilla.
  • In a small bowl, stir together the almond flour, spice, baking powder, and salt.
  • Add the dry ingredients to the wet and stir until combined.
  • Portion into 9 muffin cups that have been lined with muffin papers.
  • Bake for 18-22 minutes, or until firm and a toothpick comes out clean.
  • While the muffins are cooling, make the glaze.
  • In a microwave safe bowl add the coconut butter, maple syrup, and coffee. Warm in the microwave in 15 second increments until the coconut butter is melted and you can stir the glaze together. You may need to add more coffee or water to achieve a glaze consistency.
  • Spread the glaze on the cooled muffins and top with chopped hazelnuts.


These muffins stay fresh for 3 days in the refrigerator.
When making the glaze, there will be a moment where it looks like it won’t come together, just keep stirring and it will eventually.
You can use toasted pecans or walnuts if you don’t like or have hazelnuts.
Keyword dairy free, gluten free, grain free, paleo, refined sugar free

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