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.
Provided by Michele S
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 18
Number Of Ingredients 19
Steps:
- 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 Facts : Calories 190.1 calories, Carbohydrate 31.7 g, Cholesterol 45 mg, Fat 6.4 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 3.7 g, Sodium 249.4 mg, Sugar 17.3 g
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Mayonaka
[email protected]These muffins were a disappointment. They were dry and crumbly, and the pumpkin flavor was barely there. I won't be making them again.
Nosipho Sozombile
[email protected]I'm so glad I found this recipe! I've been looking for a good gluten-free pumpkin muffin recipe for ages. These muffins are moist, fluffy, and full of flavor. I'll definitely be making them again.
Aria Lawrence
[email protected]Meh. These muffins were just okay. They weren't bad, but they weren't anything special either. I probably won't make them again.
Abdulrahman altairi
[email protected]These muffins were amazing! I've never had a gluten-free muffin that was so moist and flavorful. I will definitely be making these again and again.
Gavin Tuttle
[email protected]These muffins were a bit too dense for my taste, but the flavor was good. I think I'll try a different recipe next time.
Selina Namisango
[email protected]I'm not a huge fan of pumpkin, but these muffins were still really good. The texture was perfect and they weren't too sweet. I would definitely make them again.
Md.Nayeem Khan
[email protected]These muffins were a hit! I made them for a party and everyone loved them. They're moist, fluffy, and full of pumpkin flavor. I'll definitely be making them again.
Md.Alamin Hosen
[email protected]These were so easy to make and they turned out great! I love that they're gluten-free and they still taste delicious. I'll definitely be making these again.
nasir jamal
[email protected]Not bad! The muffins had a good texture and the pumpkin flavor was subtle but present. I think they could have used a little more spice, but overall they were a solid muffin.
Dastinee Nicole
[email protected]These muffins were a bit dry for my taste, but the flavor was good. I might try adding some extra moisture next time, like applesauce or mashed banana.
Tadpole Beyah
[email protected]I've tried many gluten-free pumpkin muffin recipes, and this one is by far the best. The muffins are moist, fluffy, and full of pumpkin flavor. I've made them several times already and they're always a hit.
system948
[email protected]Delicious! The muffins were moist and flavorful, and the pumpkin flavor was just right. I will definitely be making these again.
Raju Bhuiya
[email protected]Easy to make and turned out great! I used a mini muffin pan and they were perfect for a quick snack or breakfast on the go.
Sanjalisha Krishandutt
[email protected]These pumpkin muffins were a delightful treat! The texture was moist and fluffy, and the pumpkin flavor was perfectly balanced with the spices. I especially appreciated that the recipe was gluten-free, as I have a gluten intolerance. Overall, I would