Description
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
- ½ cup tapioca flour
- ½ cup brown rice flour
- ¾ cup white rice flour
- ¼ cup sorghum flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 (15 ounce) can pumpkin puree
- 3 eggs
- ½ cup packed brown sugar
- ¼ cup milk
- ¼ cup butter, melted
- 1 ½ cups confectioners’ sugar
- ¼ cup butter, melted
- 2 tablespoons milk, or as needed
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 15 mins
Servings: 18