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Buckwheat 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.
Course Bread
Cuisine American
Keyword Buckwheat, Gluten-Free, Low sugar, Nut-free
Prep Time 10 minutes minutes
Cook Time 12 minutes minutes
0 minutes minutes
Total Time 26 minutes minutes
Servings 9 muffins
Calories 97kcal
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
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.
Nutrition facts based on using unsweetened almond milk and coconut oil.
WW Points: 4
Calories: 97kcal | Carbohydrates: 13.4g | Protein: 2.4g | Fat: 4.3g | Fiber: 1.6g | Sugar: 3.7g