Gluten Free Pumpkin Muffins Recipes

Steps:

• Preheat 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.

Steps:

• Combine all dry ingredients into a mixing bowl.
• Make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir a lot just blend.
• Gently fold in pumpkin mixture until blended.
• Let it rest for 7-10 minutes and put cupcake papers in pan, oil them.
• Fill each paper cup very well for nice voluminous muffins.
• Top with topping mixture and bake at 350F for 20-25 minutes or until done.
• Place on wire rack until cool.
• Enjoy!

Steps:

• Sift flours, baking powder, baking soda, xanthan, salt and spices in a bowl and stir together mixing evenly.
• Break an egg into the mixer and gradually add in the oil, milk, and then the pumpkin, until mixed through.
• Add in the dry ingredients and mix until a thick batter forms.
• Fold in the raisins and spoon into well greased muffin pots.
• Bake in a moderate oven - about 170C/325 F for approximately 20 minutes.
• Serve warm, with butter and honey, eat cold as a snack, or enjoy with a warm bowl of soup or zesty salad.