Gluten-Free Pumpkin Muffins Recipe - Allrecipes.com
Gluten-Free Pumpkin Muffins  Recipe
  • READY IN hrs

Gluten-Free Pumpkin Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 18 muffins Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    1 hr 15 mins

Directions

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

Jul 02, 2013

Couldn't tell it wasn't made with wheat flour. I made a couple substitutions, though. Rather than sorghum flour, which I cannot find, I used that much more tapioca flour. I also changed the brown rice flour for using homemade almond flour. The almond flour was leftover from making almond milk and I left it with some fairly large bits so there are bites of almond throughout, yum.

 
Aug 19, 2013

Very good. My kids loved them!! I used tapioca flour in place or sorghum flour, and they tasted no different.you would never know they're gluten free!

 
Oct 08, 2013

No need to buy all different flours. 2 cups of gluten free multi purpose flour works wonderful! The muffin itself is not sweet enough so I used the icing which I thought was necessary. It made 12 large delicious muffins..

 
Aug 13, 2013

These are delicious and kid-approved. My 3-year old loves these for breakfast or anytime. I keep a batch on hand in my freezer. Instead of the mix of flours listed, I use 1 3/4 C all-purpose GF flour from Trader Joe's and 1/4 C Bob's Red Mill Flax four. I also add chocolate chips to the mix instead of making the glaze topping.

 
Feb 17, 2013

These muffins turned out great even at the high altitude. I did not make the glaze. Without it the muffins are mildly sweet. They did make very tasty cupcakes with my vegan buttercream frosting. I did the following substitutions: ghee for butter, coconut milk for regular milk, and a mix of xylitol and coconut sugar for brown sugar. I'll be making these again. Thanks!

 
Mar 02, 2014

Came out wonderful! Everyone loves them. I also used my all purpose gluten free flour mix (2cups) for ease and added some maple syrup to the glaze. They tastes great!

 
Nov 14, 2013

This is a definite keeper! Make this one.

 
Oct 19, 2013

Loved it, read reviews first and doubled sugar which turned out perfect and added chocolate chips AWESOME! Also added a couple table spoons of coconut oil and messed with some different gutenf fee flours like yam flour and coconut flour along with the brown rice flour.

 

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Nutrition

  • Calories
  • 190 kcal
  • 10%
  • Carbohydrates
  • 31.7 g
  • 10%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 249 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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