Gluten-Free Pumpkin Muffins

Name: Gluten-Free Pumpkin Muffins
Prep time: 10 min
Cook time: 12 min
Total time: 26 min
Ingredients: 3/4 cup light buckwheat flour (see Baking Tips above); 1/4 cup oats; 1 teaspoon baking powder; 1/4 teaspoon sea salt; 3/4 teaspoon cinnamon; 1/4 teaspoon pumpkin pie spice; 1/2 cup milk of your choice; 1/4 cup pumpkin puree; 1 large egg; 2 Tablespoons melted coconut oil or butter; 1 Tablespoon honey; 1 Tablespoon molasses; 1 teaspoon vanilla extract

Jump to Recipe ↓

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.

Subscribe Now

Get new recipes delivered to your inbox

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. — 1

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

Print Recipe

4.37 from 11 votes