Gluten-Free Pumpkin Muffins (They are delicious and you can’t tell they are gluten-free!)

pumpkin Gluten-free Pumpkin Muffins with Glaze


  • 2 cups all purpose gluten free 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
  • (I added 1/2 a cup of regular 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

Muffin Directions

Preheat oven to 350 degrees F. Grease 18 muffin cups, or use paper cups.

Whisk 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 browne
d and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Cool muffins on wire racks.

Glaze Directions

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.

(If you like pumpkin and can have gluten, this pumpkin cake will rock your world.)


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