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.

Gallery

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
18
Yield:
18 muffins
Advertisement

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.

    Advertisement
  • 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 5% DV; carbohydrates 31.7g 10% DV; fat 6.4g 10% DV; cholesterol 45mg 15% DV; sodium 249.4mg 10% DV. Full Nutrition

Reviews (20)

Read More Reviews

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
(14)

Most helpful critical review

Rating: 3 stars
09/27/2015
These are pretty good. They still taste like they are missing something. Read More
21 Ratings
  • 5 star values: 14
  • 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
(14)
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
(13)
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
(7)
Advertisement
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: 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)
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
(4)
Advertisement
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