Gluten-Free Pumpkin Muffins

Ingredients

• 0.5 cups tapioca flour
• 0.5 cups brown rice flour
• 0.75 cups white rice flour
• 0.25 cups sorghum flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1 teaspoon ground cinnamon
• 0.25 teaspoons ground cloves
• 0.25 teaspoons ground ginger
• 0.25 teaspoons ground nutmeg
• 1 can pumpkin puree , 15 ounce
• 3 eggs
• 0.5 cups packed brown sugar
• 0.25 cups milk
• 0.25 cups butter , melted
• 1.5 cups confectioners' sugar
• 0.25 cups butter , melted
• 2 tablespoons milk , or as needed

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.

2. 2

   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.

3. 3

   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.

4. 4

   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.