Gluten-Free Pumpkin Muffins Recipe

Name: Gluten-Free Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (15 ounce) can pumpkin puree; 3 eggs; 1/2 cup packed brown sugar; 1/4 cup milk; 1/4 cup butter, melted; 1 1/2 cups confectioners' sugar; 1/4 cup butter, melted; 2 tablespoons milk, or as needed

Servings: persons

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 (15 ounce) can pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/4 cup milk
1/4 cup butter, melted
1 1/2 cups confectioners' sugar
1/4 cup butter, melted
2 tablespoons milk, or as needed

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease 18 muffin cups.
3
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.
4
Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes.
5
Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.
6
Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes.
7
Cool muffins on wire racks.
8
Stir confectioners' sugar with 1/4 cup melted butter in a bowl until thoroughly combined.
9
Stir milk into the glaze, about 1 teaspoon at a time, until the glaze is thin and runny.
10
Drizzle glaze on top of cooled muffins.

943

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup tapioca flour, 1/2 cup brown rice flour, 3/4 cup white rice flour, 1/4 cup sorghum flour, and more.

Yes, Gluten-Free Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Pumpkin Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions