Rating: 4.64 stars
22 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
20 mins
cook:
25 mins
additional:
30 mins
total:
75 mins
Servings:
18
Yield:
18 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.

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  • 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

190 calories; protein 2.5g; carbohydrates 31.7g; fat 6.4g; cholesterol 45mg; sodium 249.4mg. Full Nutrition
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Reviews (24)

Most helpful positive review

Rating: 4 stars
10/08/2013
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 12 large delicious muffins.. Read More
(17)

Most helpful critical review

Rating: 3 stars
09/27/2015
These are pretty good. They still taste like they are missing something. Read More
22 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/08/2013
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 12 large delicious muffins.. Read More
(17)
Rating: 5 stars
07/02/2013
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 brown rice flour for using homemade almond flour. The almond flour was leftover from making almond milk and I left it with some fairly large bits so there are bites of almond throughout, yum. Read More
(15)
Rating: 5 stars
08/19/2013
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! Read More
(8)
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Rating: 4 stars
08/13/2013
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 flour from Trader Joe's and 1/4 C Bob's Red Mill Flax four. I also add chocolate chips to the mix instead of making the glaze topping. Read More
(5)
Rating: 4 stars
10/13/2014
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 the icing isn't for me. It tastes like butter which is unpleasant. I then made these again today with some changes as the submitter suggests in the description to use alternatives for milk. I used coconut milk and found they came out a bit better tasting so it is definitely worth trying out as amounts and method are right on. I also used fat free greek yogurt instead of butter and milk for the icing and it was pretty good. The recipe as is yields a moist, somewhat dense but not heavy texture, rich in flavour and colour it resembles a pumpkin pie in some ways. Not too sweet and not really savoury not dry and holds its shape well. Thank you Michele for sharing your recipe. Read More
(5)
Rating: 5 stars
02/17/2013
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. I did the following substitutions: ghee for butter coconut milk for regular milk and a mix of xylitol and coconut sugar for brown sugar. I'll be making these again. Thanks! Read More
(4)
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Rating: 5 stars
11/07/2015
I made this for my son who has celiac disease. I was pleased with the muffins but used a gluten free flour mix instead of the different flours. I didn't use any baking soda as I've had poor luck with the gluten free cooking and soda. I used the same amount of baking powder and they rose beautifully. I didn't use the frosting as I had some cream cheese store bought frosting in the house. Read More
(3)
Rating: 5 stars
03/02/2014
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! Read More
(3)
Rating: 5 stars
03/27/2015
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 muffins. Hooray for another gf winner on this site! My only alteration was switching out half the pumpkin for banana; helps with the sweetness. Read More
(2)
Rating: 3 stars
09/27/2015
These are pretty good. They still taste like they are missing something. Read More