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Pumpkin muffin on a wrapper with butter and pumpkin seeds on top.

Gluten-Free 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
Cook Time 12 minutes
0 minutes
Total Time 26 minutes
Servings 9 muffins
Calories 97kcal



  • 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.


Nutrition facts based on using unsweetened almond milk and coconut oil.
WW Points: 4


Sugar: 3.7g | Fiber: 1.6g | Calories: 97kcal | Fat: 4.3g | Protein: 2.4g | Carbohydrates: 13.4g