Gluten-Free Pumpkin Muffins

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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 190 Calories

Ingredients

• ½ cup packed brown sugar
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 eggs
• ¼ cup milk
• 1 ½ teaspoons baking powder
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 ½ cups confectioners' sugar
• ¼ cup butter, melted
• 1 (15 ounce) can pumpkin puree
• ¾ cup white rice flour
• ½ cup tapioca flour
• 2 tablespoons milk, or as needed
• ½ cup brown rice flour
• ¼ cup sorghum flour

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.