Pumpkin Spice Latte Nutella Muffins (grain-free, gluten-free, with paleo option)

These moist and delicious pumpkin spice latte Nutella muffins are grain-free and gluten-free and can also be made paleo / dairy-free!

Pumpkin Spice Latte Nutella Muffins that are grain-free, gluten-free and quick and easy! With a paleo and dairy-free option.

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.

Quick and easy pumpkin spice latte Nutella muffins! (grain-free, gluten-free with a dairy-free and paleo option)

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 Pumpkin Spice Latte Nutella Muffins are quick, easy, grain-free and gluten-free! With a paleo and dairy-free option.

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)

Rated 5.0 by 8 readers
Pumpkin Spice Latte Nutella Muffins (grain-free, gluten-free, with paleo option)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16 muffins


  • 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


  1. Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with muffin liners.
  2. 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.
  3. In a separate medium bowl, mix together the wet ingredients (eggs through the vanilla).
  4. Add the dry mix to the wet mix and stir just until combined.
  5. Pour the batter evenly into the muffins cups.
  6. Put about 1 – 1 1/2 teaspoons of Nutella on top of each muffin and swirl it around with a toothpick.
  7. 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.
  8. Cover the muffins and store them in the refrigerator for up to 5 days (2 days at room temperature is also okay).

Recipe by  | www.texanerin.com

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77 comments on “Pumpkin Spice Latte Nutella Muffins (grain-free, gluten-free, with paleo option)” — Add one!

  • patricia says
    October 28, 2016 @ 1:50 am

    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

    • Erin replies to patricia
      October 30, 2016 @ 11:34 am

      Yes! You’d use the same amount. :)

  • Heather says
    April 25, 2015 @ 2:57 pm

    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!

    • Erin replies to Heather
      April 25, 2015 @ 3:07 pm

      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. ;)

      • Patricia replies to Erin
        October 10, 2017 @ 12:12 am

        Doesn’t Nutella have sugar in it?

        • Erin replies to Patricia
          October 10, 2017 @ 5:02 am

          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. :)

  • Kristina says
    November 5, 2014 @ 10:46 am

    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!

    • Erin replies to Kristina
      November 5, 2014 @ 8:55 pm

      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. :)

  • Danielle says
    October 14, 2014 @ 4:23 am

    Any idea if I can substitute another flour in place of the almond?

    • Erin replies to Danielle
      October 14, 2014 @ 11:00 am

      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.

  • Tricia Kloberdanz
    October 1, 2014 @ 3:42 pm

    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

    • Erin replies to Tricia Kloberdanz
      October 1, 2014 @ 5:55 pm

      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! :)

  • Donna
    May 10, 2014 @ 6:03 am

    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!

    • Erin replies to Donna
      May 10, 2014 @ 7:49 pm

      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. :)

  • Beki says
    February 11, 2014 @ 3:48 pm

    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!

    • Erin replies to Beki
      February 11, 2014 @ 8:05 pm

      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. :)

  • Mallory @ Because I Like Chocolate says
    October 22, 2013 @ 7:14 pm

    Is there anything better than putting homemade Nutella in muffins? I didn’t think so.

  • Tara B
    October 20, 2013 @ 3:25 pm

    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!!

    • Erin replies to Tara B
      October 21, 2013 @ 9:44 pm

      YAY! So happy that you liked them, Tara! Thanks so much for the feedback and the rating. :)

  • Kerry Burr says
    October 18, 2013 @ 5:15 pm

    Can I use something else in place of the coconut flour and oil? And can I substitute the coconut in your lemon bars too?!

    • Erin replies to Kerry Burr
      October 18, 2013 @ 11:10 pm

      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!

  • Jill says
    October 18, 2013 @ 2:28 pm

    These look amazing! But what are the nutritional values?

    • Erin replies to Jill
      October 18, 2013 @ 11:10 pm

      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. :)

  • Patricia says
    October 11, 2013 @ 1:45 pm

    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!!

    • Erin replies to Patricia
      October 11, 2013 @ 1:55 pm

      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!

  • Carolyn says
    October 10, 2013 @ 12:35 pm

    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!

    • Erin replies to Carolyn
      October 11, 2013 @ 6:39 pm

      Yay! Something I posted that you can enjoy. :)

  • Leslie says
    October 9, 2013 @ 7:21 pm

    I mean “doesn’t”

  • Leslie says
    October 9, 2013 @ 7:21 pm

    Making these now…a little worried because the batter does “pour” into the muffin tin, so hopefully they turn out!

    • Erin replies to Leslie
      October 9, 2013 @ 7:36 pm

      Well, it wasn’t super pourable! I hope they still come out and that you’ll enjoy them. :)

    • Patricia replies to Leslie
      October 11, 2013 @ 1:46 pm

      I used An ice cream scooper and they came out perfect! Try it out!

  • Georgia @ The Comfort of Cooking says
    October 8, 2013 @ 11:29 pm

    Now that is one irresistible looking batch of muffins! I could demolish a dozen for breakfast! Love these, Erin. Thanks for sharing!

  • sally @ sallys baking addiction says
    October 8, 2013 @ 12:28 pm

    First of all, I have to try my own homemade Nutella Erin! I’ve never made it from scratch before. And These muffins. Oh my goodness! I love pumpkin spice lattes, and any sort of pumpkin + coffee combination. You nailed it with these! I want a plate of them for breakfast right now…

  • Anna (Hidden Ponies)
    October 8, 2013 @ 8:15 am

    I don’t love coffee so these sound absolutely perfect! What a fabulous muffin Erin, I need to try these!

  • DessertForTwo
    October 7, 2013 @ 5:28 pm

    Holy yum! These look great!

    I’m such a fan of using espresso powder in baked goods. It just makes chocolate taste even more chocolate-y. So good!

    • kris replies to DessertForTwo
      October 8, 2013 @ 2:35 pm

      where can you purchase espresso powder? how have i never heard of this before?

      • Erin replies to kris
        October 9, 2013 @ 7:02 pm

        I get mine from a regular grocery store but I haven’t checked in an American store in a while so I’d just recommend Amazon. There’s a link in the post! :)

    • Erin replies to DessertForTwo
      October 9, 2013 @ 7:14 pm

      Thanks! And yeah. Espresso powder is always a good thing! :)

  • claire @ the realistic nutritionist says
    October 7, 2013 @ 3:00 pm

    OMYGAHHHHH. I need.

  • Carla says
    October 6, 2013 @ 7:36 pm

    These just scream fall to me! Nutella is also one of my favorite ingredients.

    • Erin replies to Carla
      October 9, 2013 @ 7:26 pm

      Agreed! Just smack some Nutella on whatever and it’ll be good. :)

  • Alex Dumpfree
    October 5, 2013 @ 7:10 pm

    I’ve tried pumpkin muffins before and they were sweet. But this coffee flavored spice latte muffins sounds delicious. As fast as I can I’m gonna checkout this.

    • Erin replies to Alex Dumpfree
      October 9, 2013 @ 7:55 pm

      These are also sweet but not that sweet! I hope you’ll like them. :)

  • Maria G.
    October 5, 2013 @ 6:44 pm

    These Nutella muffins are perfect for breakfast I believe. I love the recipe and I’ve already saved it on my laptop. Coffee powder and pumpkin mixed together will make very sweet and yummy consistence. And do you think such tasties can be saved within 5 or more days? I don’t think so. They’ll be eaten within maximum 2 meals… Lovely recipe!

    • Erin replies to Maria G.
      October 9, 2013 @ 7:56 pm

      Haha. I agree with you on the 2 meals thing but you know, other people… they sometimes like to know that stuff. ;) And I hope you’ll enjoy the muffins! Thanks for the nice comment. :)

  • Kelly @ A Girl Worth Saving
    October 5, 2013 @ 6:17 am

    Erin this looks incredible! I’m am drooling over here!

  • Laura (Tutti Dolci) says
    October 5, 2013 @ 3:16 am

    I love that Nutella swirl, so good!

  • Kiersten @ Oh My Veggies says
    October 4, 2013 @ 7:10 pm

    Ohhh, and you went and put Nutella in pumpkin muffins. I’m swooning over here. (And I don’t drink coffee either! We coffee non-drinkers are few and far between, huh?)

    • Erin replies to Kiersten @ Oh My Veggies
      October 9, 2013 @ 7:58 pm

      I don’t see how anyone can drink the stuff. :( It makes me want to puke. Very elegantly said, right? ;)

  • Becca - Cookie Jar treats says
    October 4, 2013 @ 3:37 am

    I’m so excited for all these pumpkin recipes I’m seeing this week. And these look amazing! Really and truly amazing! Would I be able to swap the coconut and almond flour for regular flour?

    • Erin replies to Becca – Cookie Jar treats
      October 9, 2013 @ 8:13 pm

      I just found a few of your comments in the spam folder! I have no idea why. Sorry. :( And no, I’m afraid you can’t just use regular flour. I recommend finding a regular pumpkin muffin recipe and just adding Nutella to the top! :)

      Oh. Here! 100% pumpkin cupcakes

      • Kathy replies to Erin
        October 12, 2014 @ 5:15 pm

        we have nut allergies so we used regular flout instead of the almond flour and quinoa flour instead of coconut flour, left out the espresso just because we didnt have it. They turned out terrific, we loved them. Anyone know a good egg substitute? We have a lot of allergies I want to try again without eggs.
        thanks we loved them.

        • Erin replies to Kathy
          October 13, 2014 @ 8:42 am

          I’m so happy that they came out (especially with your subs!) :) I’ve never used an egg substitute but I found this: egg substitutes in baking. I hope that helps!

  • Tracey says
    October 4, 2013 @ 1:59 am

    These sound (and look!) so good – I can’t wait to try them! I’m sure you’ve probably covered this before so apologies, but any good ideas for substitutes for coconut flour? Could I do all almond flour, or even just all-purpose?

    • Erin replies to Tracey
      October 4, 2013 @ 8:31 pm

      There’s no sub for coconut flour. :( It absorbs a ton of liquid (look at all those eggs!) and so subbing in other stuff never works. I’m sorry! I am going to post some whole grain pumpkin spice latte Nutella bread, though. Maybe that’d be more your style? ;)

  • Emily says
    October 4, 2013 @ 12:48 am

    These look so good! I just recently started a Paleo/Primal diet and I seriously miss muffins and bread. Can’t wait to try these!

    Justin’s (which I’ve found at Target) also makes a really good all natural, low sugar chocolate hazelnut spread for anyone wanting to avoid Nutella.

    • Erin replies to Emily
      October 9, 2013 @ 8:00 pm

      Thanks, Emily! I hope you’ll enjoy the muffins. :) I live in Germany so don’t have a Target nearby but that sounds like some amazing stuff!

    • Brenda replies to Emily
      October 14, 2013 @ 2:36 pm

      Justin’s is amazing! I’ve found it at Kroger stores as well as Target. That’s what I’ll be using instead of Nutella.

  • angela @ another bite please says
    October 3, 2013 @ 7:47 pm

    wow..now these are the perfect wake up to muffins!!!

  • Marianne says
    October 3, 2013 @ 7:10 pm

    These looks amazing and I would love to try them. I can’t eat eggs – any suggestion for a replacement as there are 4 in the recipe?

    • Erin replies to Marianne
      October 3, 2013 @ 8:34 pm

      That’s a tough one. I’ve never tried using flax eggs but I suppose you could give that a try. I’m so sorry I’m not more of a help! I hope the flax eggs will work. Perhaps just make half or even a fourth of the recipe to see if it’ll work before making the full recipe?

  • Jennie @themessybakerblog says
    October 3, 2013 @ 5:33 pm

    I can’t tell you how bad I want to devour one of these muffins right now. Pinned!

  • Kelly @ hidden fruits and veggies says
    October 3, 2013 @ 1:29 pm

    Um, yes please! Drinking coffee in the morning gives me a bit of a tummy ache, but I think I could eat my coffee. Perfect idea! And don’t you dare suggest anyone leave the nutella out– just looking at that is making me drool all over my desk at work (so professional)

    • Erin replies to Kelly @ hidden fruits and veggies
      October 9, 2013 @ 8:04 pm

      Hehe. Okay. I’ll have to change the directions to say you MUST use the Nutella! :D And yes. Eating coffee is way better than drinking it! ;)

  • Antonia @ Health Inspirations says
    October 3, 2013 @ 12:59 pm

    OMG!!! These muffins look incredible and I can’t believe they’re actually sort of healthy-ish. I love nutella (who doesn’t?) and like the rest of the universe I could eat pumpkin every single day. Definitely trying this soon :)

    • Erin replies to Antonia @ Health Inspirations
      October 9, 2013 @ 8:06 pm

      I just found your comment in the spam folder! So sorry. And it’s not even the least bit spammy! Stupid WP. I hope you’ll like the muffins! Thanks for the nice comment. :D

  • Katrina @ Warm Vanilla Sugar says
    October 3, 2013 @ 12:35 pm

    Latte and muffin?! YES!


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