Gluten-Free Pumpkin Muffins

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

Directions

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.