Gluten-Free Pumpkin Muffins

• 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

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease 18 muffin cups.
3. 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.
4. Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes.
5. Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.
6. Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes.
7. Cool muffins on wire racks.
8. Stir confectioners' sugar with 1/4 cup melted butter in a bowl until thoroughly combined.
9. Stir milk into the glaze, about 1 teaspoon at a time, until the glaze is thin and runny.
10. Drizzle glaze on top of cooled muffins.

tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, ground ginger, ground nutmeg, pumpkin puree, eggs, brown sugar, milk, butter, sugar, butter, milk

Taken from allrecipes.com/recipe/gluten-free-pumpkin-muffins/ (may not work)