Gluten-Free Pumpkin Muffins recipe
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Ingredients
- ½ cup tapioca flour ½ cup brown rice flour ¾ cup white rice flour ¼ cup sorghum flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg 1 (15 ounce) can pumpkin puree 3 eggs ½ cup packed brown sugar ¼ cup milk ¼ cup butter, melted 1 ½ cups confectioners' sugar ¼ cup butter, melted 2 tablespoons milk, or as needed
Nutrition Info
- 190.1 caloriescarbohydrate: 31.7 gcholesterol: 45 mgfat: 6.4 gfiber: 1.3 gprotein: 2.5 gsaturatedFat: 3.7 gservingSize: -sodium: 249.4 mgsugar: 17.3 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Pumpkin Muffins
Directions
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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.