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Gluten-Free Pumpkin Muffins |
"Yummy, moist gluten-free pumpkin muffins with a drizzle of icing. Our gluten-free son love these as a treat. Substitute soy milk for dairy milk, if preferred."
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
Instructions :
Prep : 20M | Cook : 18M | Ready in : 1H15M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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