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.
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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
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.
Bake just until the tops are springy to the touch!
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.
Yes! You can also use maple syrup, if you like.
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.
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
Gluten-Free Pumpkin Muffins
- 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
- 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
- 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.
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!