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Buckwheat Pumpkin Muffins

pumpkin buckwheat muffins in a basket with a blue napkin
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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!

  • Author: Becky Schmieg
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast, snack
  • Diet: Gluten Free

Ingredients

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Muffins

  • 1 cup buckwheat flour
  • 1/2 cup oat flour
  • 2/3 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3/4 cup pumpkin puree
  • 1 cup whole milk
  • 1 egg
  • 1 tsp vanilla
  • 4 tbsp salted butter, melted
  • rolled oats for topping optional

Instructions

  1. Preheat oven to 400F.
  2. In a large bowl, whisk buckwheat flour, oat flour, sugar, salt, baking powder and cinnamon.
  3. In a smaller bowl, whisk the pumpkin, milk, melted butter, egg and vanilla until smooth.
  4. Add the wet ingredients to the bowl of dry ingredients and stir just until combined.
  5. Divide the mixture evenly between a 12-cup muffin tin with liners.
  6. Top with rolled oats if desired. 
  7. Bake for 15-17 minutes, until a toothpick inserted in the center comes out clean.

Find it online: https://www.figjar.com/buckwheat-pumpkin-muffins/