Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    1 h 15 m
Michele
Recipe by  Michele

“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.”

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Ingredients

Adjust Servings

Original recipe yields 18 muffins

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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Reviews (8)

Rate This Recipe
monkeytalk
6

monkeytalk

Couldn't tell it wasn't made with wheat flour. I made a couple substitutions, though. Rather than sorghum flour, which I cannot find, I used that much more tapioca flour. I also changed the brown rice flour for using homemade almond flour. The almond flour was leftover from making almond milk and I left it with some fairly large bits so there are bites of almond throughout, yum.

hbs2008
4

hbs2008

Very good. My kids loved them!! I used tapioca flour in place or sorghum flour, and they tasted no different.you would never know they're gluten free!

jensnotes
4

jensnotes

These are delicious and kid-approved. My 3-year old loves these for breakfast or anytime. I keep a batch on hand in my freezer. Instead of the mix of flours listed, I use 1 3/4 C all-purpose GF flour from Trader Joe's and 1/4 C Bob's Red Mill Flax four. I also add chocolate chips to the mix instead of making the glaze topping.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 190 cal
  • 10%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 31.7 g
  • 10%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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