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!
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!
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.
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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