Steps to Make Pumpkin Cake Muffins Weight Watchers

Gluten-Free Pumpkin Muffins

The pumpkin adds a fresh fall flavor and the pecan crumble topping adds texture and extra flavor.

Recipe Summary 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 | Pumpkin Cake Muffins Weight Watchers

½ cup tapioca flour

½ cup brown rice flour

¾ cup white rice flour

¼ cup sorghum flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 (15 ounce) can pumpkin puree

3 eggs

½ cup packed brown sugar

¼ cup milk

¼ cup butter, melted

1 ½ cups confectioners' sugar

¼ 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.

Info | Pumpkin Cake Muffins Weight Watchers

prep: 20 mins cook: 25 mins additional: 30 mins total: 1 hr 15 mins Servings: 18 Yield: 18 muffins

TAG : Gluten-Free Pumpkin Muffins

Bread, Quick Bread Recipes, Pumpkin Bread Recipes,