Gluten-Free Pumpkin Muffins |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 18 |
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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. 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 |
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.
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