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Pumpkin Buckwheat Muffins
These pumpkin buckwheat muffins are a delicious start to any fall morning! Gluten free and dairy free, they can fit your family's dietary needs!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 195 kcal
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%