When fall arrives, there is nothing like a tasty pumpkin treat – and these pumpkin buckwheat muffins are no exception. You’ll love the nutty flavor that buckwheat flour offers in combination with pumpkin puree. Plus, this wholesome recipe is gluten free and dairy free, making it a great option for those with dietary restrictions.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Buckwheat flour – Despite its name, buckwheat is not related to wheat! Buckwheat is actually a “pseudo grain” that is a gluten-free seed. Unhulled buckwheat flour is usually my go-to in recipes, because it offers more fiber and minerals. Bob’s Red Mill makes a variety that I like. Just keep in mind that unhulled buckwheat has a pretty strong buckwheat flavor and dark color; if you prefer you can certainly use hulled instead for a milder flavor and lighter color! (PS – I also use buckwheat flour in these three ingredient pancakes if you’re looking for another way to use it!)
- Almond flour – This pairs nicely with the buckwheat flour, offering nuttiness and satisfying fats.
- Pumpkin puree – You want plain canned pumpkin puree for this recipe, not pumpkin pie filling. You can also use homemade pumpkin puree, but keep in mind that sometimes it retains more moisture than the canned version, so you may occasionally need to add a smidge more almond flour to balance that out.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by combining your dry ingredients in a mixing bowl – the buckwheat flour, almond flour, baking powder, baking soda, and salt.
In another mixing bowl, combine the rest of the ingredients – the pumpkin puree, brown sugar, maple syrup, vegetable oil, eggs, and pumpkin spice.
Add the dry ingredients to the bowl with the wet ingredients, and stir until combined. The muffin batter will be a little thicker than some other types of batter, this is normal.
Pour the batter into a greased muffin tin. Aim to fill each cup about ⅔ of the way full.
Bake ‘em at 350 degrees F for about 20 minutes, then let cool and enjoy! Note that the muffins will be on the smaller size (think small homemade rather than jumbo store-bought style).
I like serving these with a little peanut butter drizzled on top – just makes it more filling and adds extra flavor!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store the muffins in an airtight container or ziptop bag at room temperature for up to 2-3 days. For longer storage, freeze the muffins for up to 3 months. Thaw at room temperature about 30-60 minutes before you want to enjoy one (or pop it in the microwave for 10-20 seconds).
Sure. Use a 1-1 sugar-free sweetener substitute in place of the brown sugar.
Feel free to add up to ½ cup of chocolate chips, nuts, dried fruits, or seeds to the batter for extra texture and flavor.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is wheat/gluten free and dairy free.
This recipe does contain tree nuts (almond flour) and eggs. I have not tried substituting these ingredients for this particular recipe.
This recipe also contains soy oil in the vegetable oil. This is not required to be labeled by allergen laws because it’s highly refined, but I mention it because I know a lot of families with soy allergies choose to avoid it. You can easily substitute an alternative oil like avocado oil or olive oil.
More Muffin Recipes
If you’re looking for more delicious muffin recipes, be sure to give one of these a try:
- Almond butter banana muffins
- Olive oil banana muffins
- Spinach “monster muffins” (great for the kiddos around Halloween)
- Chocolate muffins
- Blueberry lemon muffins
I hope you enjoy these pumpkin buckwheat muffins this fall! If you get a chance to try the recipe, feel free to leave a recipe rating or comment below.
Pumpkin Buckwheat Muffins
Ingredients
- ¾ cup whole grain buckwheat flour
- ¾ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup canned pumpkin puree
- ⅓ cup brown sugar
- ⅓ cup pure maple syrup
- ⅓ cup vegetable oil (or avocado oil)
- 2 large eggs
- 1 tbsp pumpkin spice
Instructions
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Preheat oven to 350 degrees F. Grease a muffin tin.
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In a mixing bowl, combine the buckwheat flour, almond flour, baking powder, baking soda, and salt. Set aside for now.
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In another large mixing bowl, combine the pumpkin puree, brown sugar, maple syrup, vegetable oil, eggs, and pumpkin spice. Whisk until well combined.
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Pour the dry ingredients into the wet ingredients, and stir until combined. (Batter will be thick; this is normal).
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Pour the batter into the greased muffin tin, filling each cup about ⅔ of the way full. Bake at 350 degrees F for 18-22 minutes, or until a toothpick pulls out clean from the center.
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Let cool in the muffin tin for 10 minutes, then remove to a cooling rack to continue cooling. Enjoy!
Recipe Notes
- These muffins will be on the small side – think a perfectly portioned homemade muffin, rather than bakery style big ones!
Nutrition analysis (per muffin): 195 calories, 10.5 g fat, 1.5 g saturated fat, 160 mg sodium, 22.5 g carbohydrate, 3.5 g fiber, 12 g sugar, 4 g protein, Vitamin D: 1%, Calcium: 5%, Iron: 6%, Potassium: 4%
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