Gluten-Free Pumpkin Muffins
2 cups gluten free oat flour 1/2 cup cashew, pecan, or almond flour 1 tsp baking soda (1 & 1/2 tsp if using flax eggs) 1/2 tsp salt 1 & 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 1/4 tsp cloves 1 cup pure pumpkin purée.
Recipe Summary Gluten-Free Pumpkin Muffins
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.
Ingredients | Gluten Free Pumpkin Bread Oat Flour½ cup tapioca flour½ cup brown rice flour¾ cup white rice flour¼ cup sorghum flour1 ½ teaspoons baking powder½ teaspoon baking soda½ teaspoon salt1 teaspoon ground cinnamon¼ teaspoon ground cloves¼ teaspoon ground ginger¼ teaspoon ground nutmeg1 (15 ounce) can pumpkin puree3 eggs½ cup packed brown sugar¼ cup milk¼ cup butter, melted1 ½ cups confectioners' sugar¼ cup butter, melted2 tablespoons milk, or as neededDirectionsPreheat 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.Info | Gluten Free Pumpkin Bread Oat Flourprep: 20 mins cook: 25 mins additional: 30 mins total: 1 hr 15 mins Servings: 18 Yield: 18 muffins
TAG : Gluten-Free Pumpkin MuffinsBread, Quick Bread Recipes, Pumpkin Bread Recipes,
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