Pumpkin Spice Muffins with Cinnamon Cream Cheese Glaze {Gluten-free}

recipe by: Sarah Menanix

yields: muffins

5 from 1 review

Pumpkin Spice Muffins {gluten-free}

⅓ cup gluten-free oat flour
⅓ cup millet flour
⅓ cup white rice flour
¼ cup sweet rice flour, also called mochiko; do not substitute white or brown rice flour
¼ cup Bob’s Red Mill tapioca flour
½ teaspoon xanthan gum
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon kosher salt
1 cup canned pumpkin puree, not pumpkin pie filling
2 tablespoons vegetable oil
2½ tablespoons applesauce
2 large eggs
½ cup granulated sugar
3 tablespoons honey or maple syrup
1 teaspoon pure vanilla extract

Streusel Topping

2 tablespoons unsalted butter, melted
¼ cup granulated sugar
2 teaspoons ground cinnamon
¼ cup gluten-free oat flour, Note: I grind gluten-free oats in a food processor until fine

Cinnamon Cream Cheese Glaze

Preheat the oven to 350ºF.
Prepare the streusel topping according to the directions below.
In a medium bowl, whisk together the oat flour, millet flour, rice flour, sweet rice flour, tapioca starch, xanthan gum, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, combine the pumpkin puree, applesauce, vegetable oil, vanilla extract, and eggs. Whisk on medium-low speed until smooth.
Add the sugar and honey and mix thoroughly to combine.
Gradually add the dry ingredients to the pumpkin mixture, mixing on low until just thoroughly combined.
Divide the batter among 12 lined muffin tins, filling each cup about ¾ full.
Sprinkle the streusel topping on top of each muffin.
Bake for 26-30 minutes, or until a toothpick stuck in the middle comes out clean.
Transfer to a wire rack to cool.

Mix all of the ingredients in a bowl with a fork or with your hands until they are evenly combined and crumbly.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese over medium-high speed until smooth and creamy.
Reduce the speed and gradually add the powdered sugar, beating until thoroughly combined.
Add the vanilla extract and ground cinnamon, and mix until combined.
Gradually add the milk in small amounts until the mixture thins into a glaze (adding a teaspoon more milk at a time as needed).
When the muffins have cooled a bit, drizzle the glaze on top (I used a pastry bag to pipe the glaze, but you could also use a spoon to drizzle it on top).