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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.