Deliciously Savory Pumpkin Muffins - Gluten-Free Recipe

Ingredients

• 1/2 cup tapioca flour
• 1/2 cup brown rice flour
• 3/4 cup white rice flour
• 1/4 cup sorghum flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 can (15 ounces) of pumpkin puree
• 3 large eggs
• 1/2 cup of packed brown sugar
• 1/4 cup of milk
• 1/4 cup of melted butter
• 1 1/2 cups of confectioners' sugar
• 1/4 cup of melted butter
• 2 tablespoons of milk, or more if needed

Step 1

Begin by preheating the oven to 350 degrees F (175 degrees C) and generously greasing 18 muffin cups for a delightful baking session. In a bowl, combine a mix of tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg, blending them until the mixture is evenly distributed. In another bowl, whisk together pumpkin puree, eggs, brown sugar, milk, and 1/4 cup of melted butter, beating the mixture for a good 2 minutes to ensure a smooth consistency.

Step 2

Slowly incorporate the dry ingredients into the pumpkin mixture, creating a luscious batter that will be scooped into the prepared muffin cups, filling them up to about 3/4 full. Pop the muffin trays into the preheated oven and bake until the muffins are golden brown with a clean toothpick test, typically around 25 to 30 minutes. Once baked to perfection, allow the muffins to cool gracefully on wire racks.

Step 3

For a delectable finishing touch, blend confectioners' sugar with 1/4 cup of melted butter in a bowl until fully amalgamated. Gradually mix in milk to the glaze, adding approximately 1 teaspoon at a time, until the glaze reaches a smooth, runny consistency. Finally, elegantly drizzle this enticing glaze over the cooled muffins for a sweet, captivating presentation.