Gluten-Free Pumpkin Muffins

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups. (5 minutes)

Recipe View 3 mins In a large bowl, whisk together tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg until well combined. (3 minutes)

Recipe View 5 mins In a separate bowl, combine pumpkin puree, eggs, brown sugar, milk (or soy milk), and 1/4 cup melted butter. Beat with an electric mixer for 2 minutes until smooth and well combined. (5 minutes)

Recipe View 3 mins Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View 5 mins Scoop batter into the prepared muffin cups, filling them about 3/4 full. (5 minutes)

Recipe View 30 mins Bake in the preheated oven for 25 to 30 minutes, or until the muffins are lightly browned and a toothpick inserted into the center comes out clean. (25-30 minutes)

Recipe View 5 mins Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

Recipe View 2 mins While the muffins are cooling, prepare the glaze. In a medium bowl, stir together confectioners' sugar and 1/4 cup melted butter until smooth. (2 minutes)

Recipe View 2 mins Gradually add milk, about 1 teaspoon at a time, until the glaze reaches a thin, drizzling consistency. (2 minutes)

Recipe View 5 mins Once the muffins are completely cooled, drizzle the glaze over the tops. Let the glaze set before serving. (5 minutes)