Gluten-Free Pumpkin Muffins

Yummy, moist gluten-free pumpkin muffins with a drizzle of icing. Our gluten-free son love these as a treat. Substitute soy milk for dairy milk, if preferred.

Original recipe makes 18 muffins

Ingredients

1/2 cup tapioca flour
1/2 cup brown rice flour
3/4 cup white rice flour
1/4 cup sorghum flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (15 ounce) can pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/4 cup milk
1/4 cup butter, melted
1 1/2 cups confectioners’ sugar
1/4 cup butter, melted
2 tablespoons milk, or as needed

  • PREP

    20 mins

  • COOK

    25 mins

  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
  2. Whisk tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a bowl until thoroughly combined. Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes. Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.
  3. Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Cool muffins on wire racks.
  4. Stir confectioners’ sugar with 1/4 cup melted butter in a bowl until thoroughly combined. Stir milk into the glaze, about 1 teaspoon at a time, until the glaze is thin and runny. Drizzle glaze on top of cooled muffins.

Nutrition

Calories: 190 kcal
Carbohydrates: 31.7 g
Cholesterol: 49 mg
Fat: 6.4 g
Fiber: 1.3 g
Protein: 2.5 g
Sodium: 249 mg