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top view of a plate of buckwheat pumpkin muffins.

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.
3.89 from 69 votes
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Course: Breakfast
Cuisine: American
Servings: 12 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.