These low sugar pumpkin muffins are made with a combination of buckwheat flour and oats; small amounts of honey and molasses add to the sweetness.
It’s pumpkin time!
Yep, it’s about that time of year again…time for all things pumpkin and pumpkin spice!
I, for one, look forward to this time of year and don’t mind seeing the associated recipes and decor come out as early as possible. The girls and I were perusing TJMaxx recently, where I saw various Halloween and Fall-themed paraphernalia, all of which put a lilt in my step.
Halloween, changing leaves, scary movies, pumpkins…I love it all!
Truth be told, I use pumpkin year-round, since the stuff makes a great addition to various baked goods and smoothies. I almost always have a can of it in my pantry for treats like this low sugar cookie or my Pumpkin Pie Shake.
Low sugar pumpkin muffins
These muffins were born out of a need to use up some remaining pumpkin as well as make the kids a school snack.
Sammy is now in both preschool and Jiu Jitsu, which is basically a wrestling/fighting class. Hence, he is in perpetual need of food! 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 just 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!
These low sugar pumpkin muffins are made with a combination of buckwheat flour and oats; small amounts of honey and molasses add to the sweetness.
- 3/4 cup buckwheat flour (ground fresh from raw groats; see Notes)
- 1/4 cup oats
- 1 tsp baking powder
- 1/4 tsp sea salt
- 3/4 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/2 cup milk of your choice
- 1/4 cup pumpkin puree
- 1 large egg
- 2 Tbsp olive oil
- 1 Tbsp honey
- 1 Tbsp molasses
- 1 tsp vanilla extract
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 14-16 minutes or until the tops are springy to the touch.
Nutrition facts based on using unsweetened almond milk. WW SmartPoints: 3
Notes:
I like to grind my buckwheat flour from raw buckwheat groats, as I find the taste superior to that of the pre-ground variety.
Some of the items that I use in this recipe include:
Recipe steps:
Mix the dry ingredients…
Mix the wet ingredients…
Combine all…
Divide among muffin cups…
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