Preheat oven to 350º F. Line a muffin tin with 6 parchment paper liners and set aside.
In a large mixing bowl, add the pumpkin puree, kefir, coconut sugar, molasses, egg, and vanilla. Whisk to combine.
In a smaller bowl, add the dry ingredients. Mix until incorporated.
Add the dry ingredients into the bowl with the wet ingredients, and stir until just combined.
Divide the thick batter between 6 muffin papers. The batter is enough to overfill each cavity, giving these muffins a risen top.
Bake the muffins for 22-26 minutes, until the centers are fully cooked. These muffins are moist so the baking time is forgiving.
While the muffins are baking, add the glaze ingredients to a mixing bowl and beat with a mixer. Add the glaze to a piping bag or use a plastic sealable bag with a corner cut off.
Once the muffins have fully cooled, drizzle them with the glaze.
Store leftover muffins in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.