Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins

Made  times
Michele F. (DragonflizDream) 3

"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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1 h 15 m servings 190 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • 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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 18 Ratings

Most helpful positive review

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...

Most helpful critical review

These are pretty good. They still taste like they are missing something.

Most helpful
Most positive
Least positive

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 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.

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