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    Home » Recipes » Breads

    Gluten-Free Pumpkin Muffins

    Published: Sep 2, 2022 · Modified: Dec 6, 2022 by Lauren · This post may contain affiliate links · 6 Comments

    Jump to Recipe  ↓
    Pumpkin muffin Pinterest image pin

    These scrumptious gluten-free pumpkin muffins are made with a combination of buckwheat flour and oats. Small amounts of honey and molasses combine to create a modest sweetness.

    Pumpkin muffin on a wrapper with butter and pumpkin seeds on top.

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    These muffins were born out of a need to use up some remaining pumpkin, as well as make the kids some snackage.

    Sammy is now in first grade, which lasts a good 6-7 hours a day.

    Hence, he is in perpetual need of snacks and after school munchies. Given that his daily requests include potato chips and cookies, I figured a good, wholesome muffin would be advantageous to have on hand!

    The kids all love these, which is a big win for me.

    Typically, one or maaaaaybe two kids dig a recipe, and the rest shun it, but this one was a hit, so onto the blog they go!

    How to make gluten-free pumpkin muffins using buckwheat flour

    Ingredients Needed

    Ingredients for muffins on a wood table, including pumpkin and buckwheat flour.

    Recipe Steps

    Mix the dry ingredients and the wet ingredients in separate bowls. Then, mix the two together gently, just until the dry ingredients are moistened.

    Don't mix the batter more than 12 times! Muffin batter needs minimal mixing to be soft and fluffy.

    • Flour, salt, and cinnamon in a large white bowl.
      1
    • Muffin batter in a large bowl with a red spoon.
      2
    • Unbaked muffin batter in paper muffin cups in a tray.
      3

    Bake just until the tops are springy to the touch!

    Muffin torn in half on a white plate with raw pumpkin seeds.

    FAQs

    Do these taste healthy?

    I notice many muffin recipes with amounts of sugar that are equivalent to that of a cupcake recipe. I make all of my recipes (since 2019, in particular) with very little added sweetener, including this recipe. If you're used to a lot of sugar in your muffins, you may not care for these. My family and I have been 'retraining' our sweet tooth for years now, and these are perfect for us! If you'd like a bit more sweetness, try adding some stevia.

    I don't like molasses, can I use another tablespoon of honey?

    Yes! You can also use maple syrup, if you like.

    Is there a substitute for the buckwheat flour?

    I've found buckwheat to be a bit more absorbent than other flours, so be aware of that when trying to substitute it. Your best bet would probably be teff flour.
    Hand holding half of a muffin spread with butter.

    Baking Tips

    I like to use light buckwheat flour, as I find the taste superior to that of the darker variety. Darker buckwheat flour has a stronger taste, though not necessarily bad.

    You can also make your own light buckwheat flour by grinding raw buckwheat groats in a small coffee grinder or food processor.

    For the sweetener, you can make the recipe as stated or use two tablespoons of either honey or maple syrup.

    More pumpkin recipes for you

    Pumpkin Pie Cupcakes

    Pumpkin Hot Chocolate

    No-Bake Pumpkin Peanut Butter Bites

    Pumpkin muffin on a wrapper with butter and pumpkin seeds on top.
    Print Recipe
    4.37 from 11 votes

    Gluten-Free Pumpkin Muffins

    These gluten-free pumpkin muffins are made with a combination of buckwheat flour and oats; small amounts of honey and molasses add to the sweetness.
    Prep Time10 mins
    Cook Time12 mins
    0 mins
    Total Time26 mins
    Course: Bread
    Cuisine: American
    Keyword: Buckwheat, Gluten-Free, Low sugar, Nut-free
    Servings: 9 muffins
    Calories: 97kcal

    Ingredients

    DRY INGREDIENTS:

    • ¾ cup light buckwheat flour see Baking Tips above
    • ¼ cup oats
    • 1 teaspoon baking powder
    • ¼ teaspoon sea salt
    • ¾ teaspoon cinnamon
    • ¼ teaspoon pumpkin pie spice

    WET INGREDIENTS:

    • ½ cup milk of your choice
    • ¼ cup pumpkin puree
    • 1 large egg
    • 2 Tablespoons melted coconut oil or butter
    • 1 Tablespoon honey
    • 1 Tablespoon molasses
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat the oven to 350 degrees.
    • In a large bowl, whisk together the dry ingredients.
    • In a medium bowl, mix together the wet ingredients until well combined.
    • Gently add the wet ingredients to the dry mix and stir just until the dry ingredients are moistened.
    • Line a muffin pan with nine paper cups.
    • Divide the batter among the cups.
    • Bake the muffins for 12-15 minutes or until the tops are springy to the touch.

    Notes

    Nutrition facts based on using unsweetened almond milk and coconut oil.
    WW Points: 4

    Nutrition

    Sugar: 3.7g | Fiber: 1.6g | Calories: 97kcal | Fat: 4.3g | Protein: 2.4g | Carbohydrates: 13.4g

    If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!

    Shared with: Fiesta Friday, Busy Monday, Funtastic Friday

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    Filed Under: Breads, Low Sugar Desserts

    Reader Interactions

    Comments

    1. Agnes

      November 23, 2021 at 12:00 pm

      I follow a very strict, Paleo Mediterranean diet and avoid various things like gluten, dairy and sugar. So you can imagine my excitement when I found this very simple recipe! I made these muffins over the weekend and they were so delicious, I've been eating a couple a day.
      The whole process of making my own buckwheat flour was also fun and honestly made a difference in the flavor!
      I actually eliminated the baking powder and molasses & used maple syrup instead of honey & they still came out great.
      Thanks so much for this amazing recipe! 😀

      Reply
    2. Jess

      April 28, 2021 at 12:54 am

      How do you grind your buckwheat groats? Food processor? Love your site and have bookmarked a whole bunch of snacks to try for my kids!

      Reply
      • Lauren

        April 28, 2021 at 8:04 am

        Thank you! I use a little coffee grinder. 🙂

        Reply
      • Agnes

        November 23, 2021 at 11:52 am

        Hi Jess - I actually used my high-powered blender and then put the flour through a fine-mesh sieve - it worked very well!

        Reply
    3. Lisa

      November 18, 2019 at 5:16 pm

      Cant wait to make these! Is pumpkin puree the same as just canned pumpkin?

      Reply
      • Lauren

        November 20, 2019 at 9:03 am

        Yes, that's what I use! 🙂

        Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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