GLUTEN-FREE PUMPKIN MUFFINS
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.
Provided by Michele S
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h15m
Yield 18
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 31.7 g, Cholesterol 45 mg, Fat 6.4 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 3.7 g, Sodium 249.4 mg, Sugar 17.3 g
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Crazi Gamer FM
[email protected]These muffins are delicious! They're perfect for a fall breakfast or snack.
jozehp ms
[email protected]Overall, these muffins were good, but not great. They were a bit too dry for my liking.
Lizzy the _AFTON
[email protected]These muffins were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Maged Elzaki
[email protected]These muffins are so moist and flavorful! I love the combination of pumpkin and cinnamon. They're perfect for a fall breakfast or snack.
imam bux
[email protected]These muffins are a great way to sneak some vegetables into your kids' diet. They're packed with pumpkin and they taste delicious!
DF Krull
[email protected]I've made these muffins several times and they're always a hit! They're so easy to make and they're always delicious.
alish Dahal
[email protected]These muffins are perfect for a fall breakfast or snack. They're moist and flavorful, with just the right amount of sweetness.
Abdulazeez Damilola
[email protected]I'm not a big fan of pumpkin, but these muffins were surprisingly good! The chocolate chips helped to balance out the pumpkin flavor.
Mohamen Jan
[email protected]These muffins are a great way to use up leftover pumpkin puree. They're easy to make and they taste delicious!
Fawad 111
[email protected]Overall, these muffins were good, but not great. They were a bit too dense for my liking.
Shiba Shrestha
[email protected]These muffins were a bit dry for my taste. I think I'll add some extra pumpkin puree next time.
samboza Bozz
[email protected]These muffins are so moist and flavorful! I love the combination of pumpkin and chocolate chips. They're perfect for a fall breakfast or snack.
Saraiki Murshad
[email protected]Just made these muffins and they're delicious! The texture is perfect and they're not too sweet. I'll definitely be making these again!
Kivumbi Alex
[email protected]These muffins were so easy to make and they taste amazing! I used almond flour instead of all-purpose flour and they still turned out great. Will definitely be making these again!
Cabdi Kariim
[email protected]Followed the recipe to a T and the muffins came out perfect! They were fluffy, moist, and had just the right amount of pumpkin flavor. Definitely a keeper!
Sarah Bird
[email protected]These pumpkin muffins turned out moist and flavorful, with a perfect balance of spices. I loved the addition of chocolate chips, which gave them an extra layer of sweetness. They were a hit with my family and friends!