Pumpkinmuffinsglutenfree Recipes

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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

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

GLUTEN-FREE PUMPKIN MUFFINS



Gluten-Free Pumpkin Muffins image

These muffins are meant to taste like the pumpkin pie your grandmother made: sweet but not too much so, and warm with cinnamon, ginger and nutmeg. They come together so easily, and bake up into such a tender-textured muffin, that you might find yourself baking them all fall.

Provided by Shauna Ahern

Time 1h25m

Yield 9 large muffins

Number Of Ingredients 11

210 grams (1 1/2 cups) gluten-free all-purpose flour
1 teaspoon ground cinnamon
1 1/4 teaspoons baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup pumpkin puree
3/4 cup brown sugar
2 large eggs, at room temperature
3/4 cup vegetable oil
2 tablespoons whole-milk yogurt

Steps:

  • Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
  • Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
  • In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
  • Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
  • Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
  • Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
  • Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.

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