Buckwheat Pumpkin Muffins
Buckwheat pumpkin muffins are moist, tender, flavorful, and gluten free. They are bursting with fall flavors, are easy to make, and freeze well for later.
Muffins are one of my favorite breakfast and snack recipes because they are so simple to make. I love making double batches, because they keep well in the freezer and are great for busy mornings.
If you are looking for other ways to add buckwheat to your menu, don’t miss out on my buckwheat banana bread, pancakes, buckwheat bread from scratch, and salad.
You may also like these flaxseed muffins, chai muffins, and blueberry chia muffins.
What is Buckwheat Flour?
Buckwheat flour is a type of flour made from ground buckwheat groats. Despite its name, buckwheat is not related to wheat, and it is actually a seed rather than a grain.
This type of flour is popular in many gluten-free and alternative diets because it does not contain gluten. It has a distinct nutty flavor and a slightly earthy taste, which can add a unique punch to baked goods.
Buckwheat flour can be used alone or blended with other gluten-free flours to improve texture and taste in recipes.
Ingredients Needed:
- buckwheat flour
- baking powder and baking soda – these are our leavening agents that help the muffins to rise. Always check the expiration date before using.
- Salt and cinnamon – adds extra flavor.
- pumpkin puree – do not use pumpkin pie filling, it is not the same.
- Oil – vegetable oil works best in this recipe.
- egg
- Milk – any variety will work.
- maple or light brown sugar
- maple syrup – can swap for honey if desired.
How to Make Buckwheat Pumpkin Muffins
Line a muffin pan with paper liners and preheat the oven to 350 degrees.
In a large mixing bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, mix the pumpkin puree, oil, milk, sugar, egg, and maple syrup together just until combined.
Add the dry ingredients to the wet ingredients and fold just until incorporated.
Fill each muffin cup ⅔ of the way full with the batter.
Bake for 20-25 minutes or until a toothpick comes out clean.
Allow the muffins to cool slightly in the pan, then transfer to a wire rack to finish cooling.
Substitutions and Variations
- Mini muffins – to make mini muffins, follow the same recipe and use a mini muffin tin instead.
- Flour – if you don’t have buckwheat flour you can use an all purpose gluten free flour or oat flour instead.
- Nuts – these would be great with chopped pecans or walnuts.
- Chocolate chips – if desired add up to 1 cup of chocolate chips to the batter.
- Bread – to make buckwheat pumpkin bread use a 9×5 loaf pan and bake for 30-45 minutes. Check the doneness using a toothpick. Lining the pan with parchment paper also makes it easy to lift out and slice once you are finished.
How to Store
Store leftover cooled muffins in an airtight container in the refrigerator for up to a week or on the counter for 2-3 days.
To freeze, place the muffins in a freezer bag. Add a layer of parchment paper if needed for a second layer so they do not stick together.
When ready to serve, thaw in the fridge overnight or at room temperature.
More Simple and Delicious Pumpkin Recipes:
- Vegan Pumpkin Chocolate Chip Cookies
- Pumpkin Seed Butter
- Pumpkin Overnight Oats
- Healthy Vegan Pumpkin Mousse
- Creamy Pumpkin Pasta Sauce with Penne
Buckwheat Pumpkin Muffins
Ingredients
- 1 ½ cups buckwheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ can 7.5 ounces pumpkin puree
- 1/3 cup vegetable oil
- 1 egg beaten
- 1/3 cup milk
- ¼ cup maple or light brown sugar
- ¼ cup maple syrup
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with muffin papers.
- In a bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
- In a second bowl, mix together pumpkin, oil, egg, milk, sugar, and maple syrup.
- Add dry ingredients to wet and fold together, mixing till just incorporated.
- Transfer batter to muffin tin, filling each approximately 2/3 way.
- Bake 20 to 25 minutes until a toothpick comes out clean.
- Cool before serving.
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Two Healthy Diets — One Delicious Cookbook
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I wish there was a metric option for this recipe.
Yes, sorry, the U.S. seems to be out of sync in this regard. I’m sure you could convert it though?
Have made these many times n the past six months, delicious! Found it when I had to cut out gluten and cane sugar (date sugar is just as good and this recipe doesn’t require much). And buckwheat so nutritious! Thank you!
I do find that I don’t always need the full amount of flour. I guess sometimes it packs differently, which is why Brits prefer weight.
I have made these often, great for any meal! I do wonder, though, why mine do not rise much at all. They are not anywhere near the height of the muffin paper as shown in your photo. (I use a silicone muffin pan.). The only tweak I make to your recipe is adding a little more milk, and today a little more oil, so they won’t be so dry. My baking powder and soda are fresh enough.
Thank you for all the recipes you share; it’s been a great help to me!
Maybe your baking powder is old? That can affect the rise