Delicious Pumpkin Muffins, Gluten-Free

Ingredients 0/18

Step 1

Warm your oven to 350°F (175°C) and grease a muffin tin with 18 cups. In a large bowl, whisk together all the dry ingredients — tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, and the spices like cinnamon, cloves, ginger, and nutmeg — until everything is well mixed. In another bowl, combine the pumpkin, eggs, brown sugar, milk, and melted butter, then beat it for a couple of minutes until smooth.

Step 2

Slowly add the dry ingredients to the pumpkin mixture, stirring until you get a nice, smooth batter. Scoop the batter into your muffin cups, filling each about three-quarters full. Pop them in the oven and bake for around 25 to 30 minutes, or until they’re golden and a toothpick comes out clean. Let the muffins cool on a wire rack while you make the glaze.

Step 3

For the glaze, mix the confectioners' sugar with melted butter until smooth. Then add milk a teaspoon at a time, stirring until the glaze is thin enough to drizzle. Once the muffins have cooled, drizzle the glaze over the top and enjoy!