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GF Friday: Pumpkin-chai muffins are an irresistible gluten-free treat

Rock the Thanksgiving crowd this year, and serve pumpkin muffins instead of pumpkin pie. And why not? These gluten-free treats are delicious for breakfast, as a snack or even dessert. Can pumpkin pie claim the same versatility?

You’ll definitely get your fall fix with these pumpkin, hand-held treats. Not only are they flavored with the season’s most beloved ingredient (and a few others, like brown sugar and maple), but they’re infused with chai tea too.

Pumpkin-chai muffins with vanilla glaze and maple-coated almonds

I steeped chai tea in milk to bring along a spiced and delightful flavor to the muffin party. When the muffins are completely cool, drizzle the vanilla glaze over the tops, and then pile on the almond topping.

The sweet and crunchy topping is a nice complement to the spiced, moist muffins. Your guests might forget all about pumpkin pie after enjoying one of these treats.

Pumpkin-chai muffins with vanilla glaze and maple-coated almonds

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Pumpkin-chai muffins with vanilla glaze and maple-coated almonds recipe

These muffins are a delightful, seasonal fall treat. You’ll love them in the morning served with a cup of tea, as an afternoon snack or even as dessert.The vanilla glaze and crunchy, maple-almond topping are the perfect amount of sweetness you’ll love.

Yields 12

Prep time: 15 minutes | Cook time: 20 minutes | Inactive time: 30 minutes | Total time: 1 hour 5 minutes


For the muffins

  • 1 chai tea bag
  • 1/2 cup milk
  • 2 cups gluten-free all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 5 tablespoons vegetable oil
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons apple cider vinegar
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • Nonstick cooking spray

For the glaze

  • 1 cup confectioners’ sugar (more as needed)
  • 1 tablespoon milk (more as needed)
  • 1-1/2 teaspoons pure vanilla extract

For the almond topping

  • 3 tablespoons almonds, chopped small
  • 1 tablespoon butter
  • 1 tablespoon maple syrup
  • 2 tablespoons brown sugar


For the muffins

  1. Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick cooking spray. Set aside. Steep the chai tea bag in the milk for about 5 minutes. Remove the tea bag, and discard it.
  2. In a large bowl, whisk together the flour, brown sugar, salt, baking powder, baking soda, xanthan gum and cinnamon.
  3. In a separate bowl, whisk the egg, and then add the vegetable oil, milk, vanilla, cider and pumpkin puree. Whisk to combine.
  4. Make a well in the dry ingredients, and add the egg mixture. Mix until combined and smooth.
  5. Spoon the batter into the muffin cups, about 2/3 full.
  6. Bake for 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
  8. When the muffins are completely cooled, drizzle the glaze over them, and then top with the almond mixture.

For the glaze

  1. To a small bowl, add all the ingredients, and whisk until smooth. Add slightly more confectioners’ sugar or milk to create a consistency to your liking.

For the almond topping

  1. To a saucepan over medium heat, add the butter, maple syrup and brown sugar. Stir to melt the butter and dissolve the sugar. Add the almond pieces to the pan, and stir to combine. Remove from the heat.

Serve a batch of sweet, spiced and crunchy muffins.

More gluten-free recipes

Pumpkin pie ice cream bonbons
Pear, honey and hazelnut tart
Blueberry-coconut bars

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