Ingredients
18
18 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 18 servings
- Calories: 190
- Carbohydrate: 32g
- Fat: 6g
- Fiber: 1g
- Protein: 3g
- Sugar: 17g
Related Recipes
Gluten Free Pumpkin Muffins
Gluten-Free Pumpkin Bread
Gluten-Free Pumpkin Cookies
Dairy-Free, Gluten-Free Pumpkin Bars
Pumpkin Muffins II
Gluten-Free Pumpkin Bread and Cream Cheese Icing
Pumpkin Nut Muffins
Pumpkin Cornbread (Gluten Free)
Pumpkin Bread (Gluten-Free)
Whole Wheat Pumpkin Coffee Cake Muffins
Raisin Pumpkin Bread Gluten Free
