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Gluten-Free Pumpkin Muffins
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Delight gluten-free loved ones with pumpkin muffins and a sweet glaze.
Ingredients:
  • 0.5 cup tapioca flour
  • 0.5 cup brown rice flour
  • 0.75 cup white rice flour
  • 0.25 cup sorghum flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 1 (15 ounce) can pumpkin puree
  • 0.5 cup packed brown sugar
  • 0.25 cup milk
  • 0.25 cup butter, melted
  • 1.5 cups confectioners' sugar
  • 2 tablespoons milk, or as needed
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease 18 muffin cups.
  • In a bowl, combine tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg, whisk until evenly mixed. In a separate bowl, beat pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter for 2 minutes. Gradually fold dry ingredients into the pumpkin mixture to create a smooth batter. Fill the muffin cups 3/4 full with the batter.
  • Bake the muffins in the preheated oven for 25 to 30 minutes, until lightly browned and a toothpick inserted in the middle comes out clean. Then, cool the muffins on wire racks.
  • Combine confectioners' sugar and 1/4 cup melted butter in a bowl until well mixed. Gradually stir in milk, about 1 teaspoon at a time, until you reach a thin, runny consistency. Drizzle the glaze over the cooled muffins.

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