Name: Gluten-Free Pumpkin Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 18
Ingredients: Tapioca flour - ½ cup; Brown rice flour - ½ cup; White rice flour - ¾ cup; Sorghum flour - ¼ cup; Baking powder - 1 ½ teaspoons; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Ground cinnamon - 1 teaspoon; Ground cloves - ¼ teaspoon; Ground ginger - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Pumpkin Puree - 1 (15 ounce) can; Eggs - 3; Packed brown sugar - ½ cup; Milk - ¼ cup; Butter, melted - ¼ cup; Confectioners' sugar - 1 ½ cups; Butter, melted - ¼ cup; Milk, or as needed - 2 tablespoons

Ingredients for - Gluten-Free Pumpkin Muffins

1. Tapioca flour ½ cup

2. Brown rice flour ½ cup

3. White rice flour ¾ cup

4. Sorghum flour ¼ cup

5. Baking powder 1 ½ teaspoons

6. Baking soda ½ teaspoon

7. Salt ½ teaspoon

8. Ground cinnamon 1 teaspoon

9. Ground cloves ¼ teaspoon

10. Ground ginger ¼ teaspoon

11. Ground nutmeg ¼ teaspoon

12. Pumpkin Puree 1 (15 ounce) can

13. Eggs 3

14. Packed brown sugar ½ cup

15. Milk ¼ cup

16. Butter, melted ¼ cup

17. Confectioners' sugar 1 ½ cups

18. Butter, melted ¼ cup

19. Milk, or as needed 2 tablespoons

How to cook deliciously - Gluten-Free Pumpkin Muffins

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.

2 . Stage

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 . Stage

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 . Stage

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.