“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.” - by Michele
Ingredients
Adjust Servings
Original recipe yields 18 muffins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
- 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.
- 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.
- 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
Amount Per Serving (18 total)
- Calories
- 190 cal
- 10%
- Fat
- 6.4 g
- 10%
- Carbs
- 31.7 g
- 10%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"These muffins turned out great even at the high altitude. I did not make the glaze. Without it the muffins are mildly sweet. They did make very tasty cupcakes with my vegan buttercream frosting. I did..." See more the following substitutions: ghee for butter, coconut milk for regular milk, and a mix of xylitol and coconut sugar for brown sugar. I'll be making these again. Thanks!"
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