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These Buckwheat Pumpkin Muffins are perfect to make ahead and enjoy on a busy morning or for an afternoon snack. They come together quick, taste amazing and are gluten-free!

pumpkin buckwheat muffins in a basket with a blue napkin

Pumpkin season is elevated with these pumpkin buckwheat muffins! If you’re looking for healthy pumpkin muffins, then buckwheat pumpkin muffins are for you! They are wholesome (not the type that are basically cake!) yet delicious. And if there is a fall flour, it’s definitely buckwheat. It’s just got that earthy, nutty, ever-so-slightly floral flavor that lends itself so well to all the fall baked goods. If you’re not familiar with buckwheat, make sure to read my notes below on flavor and flour selection. Let’s make them!

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky

Buckwheat pumpkin muffin ingredients

A little note about buckwheat flour and flavor

Buckwheat flour is a type of flour that is made from the seeds of the buckwheat plant. Buckwheat flour has a distinct flavor, as I described above, and honestly, I personally love it for gluten-free baking!

With that said, the flavor is also a bit strong in the sense that you almost taste buckwheat more than pumpkin. If you want more pumpkin flavor, try using a hulled buckwheat flour. This brand is super light on the buckwheat flavor. On the other hand, if you love the flavor of buckwheat and just like the idea of adding pumpkin because it’s fall and it offers a superior moistness to baked goods, then use this flour!

Buckwheat flour
Gluten-free oat flour – or you can just grind up oats and to make your own gluten-free oat flour!
Baking powder
Brown sugar – Brown sugar has the best taste but you can also use coconut sugar or granulated white sugar for these
Salt
Cinnamon
Milk – I use whole milk
Large eggs
Canned pumpkin puree
Vanilla extract
Salted butter

How to make

Buckwheat pumpkin muffins

In a large bowl, whisk together the dry ingredients (both flours, brown sugar, baking powder, salt and cinnamon).

In a separate bowl, whisk together the pumpkin puree, milk, egg and melted butter.

milk being poured into mixing bowl with other wet ingredients for buckwheat pumpkin muffins

Now pour the wet ingredients into the bowl with the dry ingredients and gently mix until combined.

wet ingredients being added to dry ingredients for pumpkin buckwheat muffins

Divide the muffin batter evenly amongst a 12-cup non-stick muffin pan. Alternatively, you can place paper liners in each muffin cup and fill with the batter. A cookie scoop works great for keeping things clean and evenly-distributed.

I like to top with some rolled oats for texture and visual appeal. Pepitas (shelled pumpkin seeds) also work great as a quick muffin topping!

buckwheat pumpkin muffin batter in muffin cups

pumpkin buckwheat muffin cups topped with oats

Bake in a 400F oven for 15-17 minutes, or until a toothpick inserted into the center comes out clean.

Place on a wire rack to cool. Enjoy!

Flavor profile of these buckwheat pumpkin muffins

A little disclaimer here: the pumpkin flavor in these muffins is not super strong. This is because buckwheat just has a really strong nutty flavor. If you are looking for super moist, gluten-free pumpkin muffins with some extra health benefits, you will love these!

Additions and Substitutions

These muffins are amazing as-is but feel free to try some of these tried-and-true additions!

chocolate chips
cinnamon sugar topping
try sunflower seed instead of pepitas as a topping idea

Storage Instructions

Once they are cooled to room temperature, place muffins in an airtight container such as a freezer bag for up to 2 days on the counter or up to 4 days in the fridge. They can be kept in the freezer for up to 3 months.