Best Yummy Gluten Free Pumpkin Muffins Recipes

GLUTEN-FREE PUMPKIN MUFFINS

Gluten-Free Pumpkin Muffins image

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.

Provided by Michele S

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h15m

Yield 18

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 31.7 g, Cholesterol 45 mg, Fat 6.4 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 3.7 g, Sodium 249.4 mg, Sugar 17.3 g

YUMMY GLUTEN FREE PUMPKIN MUFFINS

Yummy Gluten Free Pumpkin Muffins image

I got the idea off of Econobusters, but changed it so much that it's pretty much my own now. For the GF flour mix, I use Recipe #391326 (with almond meal as the last ingredient - so there is some protein that doesn't show up in the nutrition). It rises really well, but needs to cool for awhile before eating.

Provided by WI Cheesehead

Categories Quick Breads

Time 45m

Yield 24-30 serving(s)

Number Of Ingredients 11

Ingredients

3 cups pumpkin puree (not the pie filling stuff, just pumpkin)
1/3 cup olive oil or 1/3 cup vegetable oil
3 eggs
1 cup honey
1/2 cup sugar or 1/2 cup sucanat
4 cups gluten-free flour, mix
3 teaspoons baking powder
3 teaspoons xanthan gum
1 1/2 teaspoons baking soda
1 teaspoon salt
3 teaspoons pumpkin pie spice

Steps:

Preheat oven to 350° and grease muffin tins.
Whisk together the pumpkin, oil, eggs and sugar.
In a separate bowl, mix together the rest of the ingredients.
Stir the wet ingredients into the dry ones, just until combined.
Fill muffin cups 3/4 full and bake for 35-40 minutes for regular sized muffins, 25-30 for mini muffins.
Let cool for about 5 minutes in pan, then turn out onto cookie racks and cool completely before cutting and/or eating.

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