Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins

14
Michele 2

"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

1 h 15 m servings 190 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

14

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 b...

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 1...

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 ...

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....

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 ...

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 was a solid base recipe for gf muffins, and the other reviewers were right; not too sweet but you'll come back to it again & again. Texture and crumb were very similar to wheat flour muffin...

This is a definite keeper! Make this one.