Recipe by Michele
"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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brown rice flour
white rice flour
1 1/2 teaspoons
1 (15 ounce) can
packed brown sugar
1 1/2 cups
milk, or as needed
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.
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..
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!
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.
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!
Tried these the other day and I liked them. I used the flours as written but had to sub out canned pumpkin because it isn't available to me. I made my own. I found the muffins to be good but the icing isn't for me. It tastes like butter which is unpleasant. I then made these again today with some changes as the submitter suggests in the description to use alternatives for milk. I used coconut milk and found they came out a bit better tasting so it is definitely worth trying out as amounts and method are right on. I also used fat free greek yogurt instead of butter and milk for the icing and it was pretty good. The recipe as is yields a moist, somewhat dense but not heavy texture, rich in flavour and colour it resembles a pumpkin pie in some ways. Not too sweet and not really savoury not dry and holds its shape well. Thank you Michele for sharing your recipe.
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!
This is a definite keeper! Make this one.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Pumpkin Muffins
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 57
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