Low sugar gluten-free pumpkin muffins recipe
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Low Sugar Pumpkin Muffins with Buckwheat Flour

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.
Course Bread
Cuisine American
Keyword Buckwheat, Gluten-Free, Low sugar, Nut-free
Prep Time 10 minutes
Cook Time 16 minutes
0 minutes
Total Time 26 minutes
Servings 9 muffins
Calories 96kcal

Ingredients

DRY INGREDIENTS:

  • 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

WET INGREDIENTS:

  • 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

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 14-16 minutes or until the tops are springy to the touch.

Notes

Nutrition facts based on using unsweetened almond milk. WW SmartPoints: 3

Nutrition

Calories: 96kcal | Carbohydrates: 13.2g | Protein: 2.3g | Fat: 4.3g | Fiber: 1.5g | Sugar: 3.7g