Best Yummy Gluten Free Pumpkin Muffins Recipes

YUMMY GLUTEN FREE PUMPKIN MUFFINS

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.

GLUTEN-FREE PUMPKIN MUFFINS

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.