These moist and delicious pumpkin spice latte Nutella muffins are grain-free and gluten-free and can also be made paleo / dairy-free!
Before anyone says anything about the Nutella – you can make homemade chocolate hazelnut spread. And voila! No processed stuff in your pumpkin muffins. :) And it’d make these pumpkin spice latte Nutella muffins dairy-free and paleo!
That’s a healthier version. For a version that’s probably closer to Nutella that uses chocolate chips, try this Homemade Nutella.
So I really wanted to get in on this pumpkin spice latte thing. I don’t drink coffee but I don’t mind it (or actually, I really like it!) in baked goods so here we go. Healthy pumpkin spice latte muffins!
But I have to say – the coffee flavor in these isn’t all that strong. If you want it stronger, add another teaspoon or two to the batter. I used espresso powder, which is supposedly stronger than instant coffee granules so keep that in mind if you want to use regular instant coffee. I didn’t want to add too much so as not to overpower all the other flavors.
I tried several different recipes for the muffins before I realized that the apple butter cake I posted last week over on the Clean Dish would be easy enough to tweak. Take out the apple butter, put in pumpkin and espresso powder. It worked! And magically.
And if the Nutella thing is too much, or you just don’t feel like making it from scratch, check out the glaze on that cake. Maple cinnamon almond butter glaze would be awesome on these! Or you can simply just make the muffins and not fiddle with anything on top. These are definitely yummy enough without. :)
These muffins are super moist, but not soggy, like a lot of grain-free muffin recipes are. It’s these pumpkin muffins are of fall spices! Not overwhelmingly pumpkiny or spicy. Just a nice blend of everything. And even with the Nutella, these aren’t that sweet. They’re just perfect, in my opinion. ;)
Now that I’ve done apple cake and pumpkin muffins with this base, I wonder what else I can stuff in there instead of pumpkin. Ideas? I’m loving this base recipe!
And if you’re like to reduce the sugar, try using this keto nutella! I think it’d be great in these muffins.
Pumpkin Spice Latte Nutella Muffins (grain-free, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 muffins
Ingredients
- 1/2 cup (66 grams) coconut flour
- 3/4 cup (75 grams) almond flour
- 1 1/4 teaspoons baking soda
- 2 1/2 teaspoons cinnamon
- 2 teaspoons instant espresso powder
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- 4 eggs
- 7 tablespoons (98 grams) coconut oil, melted
- 1/2 cup maple syrup
- 1/2 cup canned pumpkin puree
- 2 teaspoons vanilla
- 1/3 - 1/2 cup Nutella or homemade chocolate hazelnut spread for dairy-free / paleo
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with muffin liners.
- In a large bowl, mix together the dry ingredients (coconut flour through the salt). If your coconut flour is lumpy, be sure to sift it into the dry ingredients.
- In a separate medium bowl, mix together the wet ingredients (eggs through the vanilla).
- Add the dry mix to the wet mix and stir just until combined.
- Pour the batter evenly into the muffins cups.
- Put about 1 – 1 1/2 teaspoons of Nutella on top of each muffin and swirl it around with a toothpick.
- Bake the muffins for 13 – 16 minutes or until a toothpick inserted in the middle comes out clean. Turn out onto a wire rack to cool completely. Straight from the oven, these do not taste good! They need to rest.
- Cover the muffins and store them in the refrigerator for up to 5 days (2 days at room temperature is also okay).
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77 comments on “Pumpkin Spice Latte Nutella Muffins (grain-free, gluten-free, with paleo option)” — Add one!
To make the hazelnut butter….I do not have hazelnuts. Could I sub peanut butter or almond butter? If so, how much would I use…18 ounces?
Thank you
Yes! You’d use the same amount. :)
Erin, than you for posting this recipe with us. I can’t wait to make them today. I know, pumpkin muffins in the spring…
Anyway, I thought you should know that Nutella has whey in it, a milk product. Therefore, this recipe is not dairy free. Now that I’m gluten and lactose intolerant, I’m a label checker.
Happy day!
I hope you’ll enjoy them, Heather! I know Nutella isn’t dairy-free but check out the first paragraph and the ingredients list. :) I guess I could have called them Pumpkin Spice Latte Chocolate Hazelnut Spread Muffins but I felt like it was too long. ;)
Doesn’t Nutella have sugar in it?
It does but I’m not sure where you’re seeing that these muffins are sugar-free? Or are you referring to the paleo option? If so, check out the second paragraph of the post or the ingredients list where I link to homemade, coconut sugar sweetened paleo chocolate hazelnut spread. :)
Canned pumpkin isn’t readily available here in Australia, would it work if I cooked some pumpkin and puréed it myself? What sort of pumpkin would be most appropriate? They look and sound amazing, I can’t wait to try them!
Homemade puree will work! The only thing is that you may need to strain it to get rid of some of the water. I found this picture which compares homemade (left) and canned (right) so that you’ll know about how thick it should be. I hope that helps and that you’ll enjoy the muffins. :)
Any idea if I can substitute another flour in place of the almond?
You can use another type of nut flour or nut meal or if you’re allergic to nuts, you could try this, though I’ve never tried it myself and can’t say for sure if it’d work.
I found this recipe last fall and am now starting to make it again since it it is finally October! Lol! The kids seriously gobble these up, even the one that turns up her nose when you mention GF. No one in my house needs to be GF, but there are lots of great recipes out there that are and I am completely open to any and all delicious foods. ;)
Yesterday I just had to have these! The only thing I had for flours was a box of King Arthur muffin mix–the kind you personalize with your own add ins–so I used it. I had to tweak the recipe a little bit because of that. We aren’t dairy free here and the batter is so super thick I actually add a little bit of milk to it to change the consistency. Amazingly yummy and moist! Even better than I remembered them to be. <3
Hey, I made these today, too, but in loaf form! I also waited until October 1 because September is just too early to be baking with pumpkin in my head (as silly as that sounds!) I’m happy that these came out well with your muffin mix! I’m kind of shocked that they worked (just because it’s hard to find subs for almond and coconut flours!) Thanks so much for the feedback! :)
I’m new to your site, in fact I found you bc I’m trying change my evil ways and cut the white flour/sugar and bake healthily. We all loved these muffins, so easy to make, and tasted great! I Thanks so much!
Hi, Donna! I’m so happy that you found the site and took the time to leave some feedback and say hi. :) I hope that you’ll find some other recipes that you’ll enjoy as much as the pumpkin muffins! Thanks a ton for the feedback and the rating. :)
First, let me be clear that this recipe looks fantastic and my comment is because I was silly and changed it – I want to save anyone after me from that mistake. I realized I was out of eggs and decided to go ahead with a half batch anyway, using flax eggs. It basically worked, but the texture even after baking 35 minutes was really moist and remained like the texture of uncooked flax egg. Flavor was great though, and it’s ok in my oatmeal this morning! I will definitely try it again the ‘right’ way!
Hi, Beki! I love that you put it in your oatmeal. I’m happy that you could put it to use. ;) I hope that the next time with regular eggs will work out better! Thanks so much for the feedback. :)
Is there anything better than putting homemade Nutella in muffins? I didn’t think so.
Agreed! Nutella in everything! :D
OMG, these are SOOOO good!! Two thumbs up from the whole family. I will definitely be making these again–the recipe is bookmarked. Thank you so much!!
YAY! So happy that you liked them, Tara! Thanks so much for the feedback and the rating. :)
Can I use something else in place of the coconut flour and oil? And can I substitute the coconut in your lemon bars too?!
I’m afraid that coconut flour is hard to replace. You can read a little more about it here. I have no idea how it’d work out in this recipe. :( Sorry! And I guess you could use canola oil instead of coconut oil. Would that work? And that’s a lot of coconut to sub in the lemon bars! I have no idea what would work there. Did you have something in mind? Sorry I couldn’t be more of a help!
These look amazing! But what are the nutritional values?
Thanks! :) I’m afraid I don’t have that info. You can use the recipe analyzer at CalorieCount if you like (just copy and paste the ingredients). You might have to make an account but it’s free. :)
I made these the other day…. They were absolutely delicious BUT doesn’t Nutella have dairy in it? I’m going to check right now! Pretty sure though . Even so very very good recepie… Gonna tweet it a bit, reduce the maple syrup amount and reduce the amount of Nutella, just to cut down the sugars a bit!!
It does but that’s what the homemade Nutella link is for (it’s dairy-free ;)) I’ve just made it more clear in the recipe! Thanks for pointing that out. I’m so happy that you liked the muffins and the ice cream scooper idea sounds great. :) Thanks so much for the feedback and I’d love to hear how they are with even less maple syrup if you give that a try!
These look amazing, Erin! And if I swap in my own sugar-free homemade nutella, and also change up the maple syrup to a low carb sweetener, I could enjoy them too!
Yay! Something I posted that you can enjoy. :)
I mean “doesn’t”
Making these now…a little worried because the batter does “pour” into the muffin tin, so hopefully they turn out!
Well, it wasn’t super pourable! I hope they still come out and that you’ll enjoy them. :)
I used An ice cream scooper and they came out perfect! Try it out!