These soft and moist buckwheat pumpkin muffins are gluten-free, nut-free, soy-free, and can be made dairy-free and vegan! This one-bowl recipe only needs 10-15 minutes of hands-on time. A perfect recipe for the back-to-school Fall season!
I love baking with light buckwheat flour! At first, I tried this buckwheat apple cake with our garden apples and it was so good I decided to go for a moist buckwheat chocolate cake as well!
Then since the chocolate cake was a hit, I thought why not try buckwheat oatmeal cookies (a childhood favorite)? I made DOZENS of them to get the recipe right and then I was too excited to stop, so I also made these buckwheat shortbread cookies (delicious!).
As you can tell I am still on the buckwheat vibe and excited to share these buckwheat pumpkin muffins to make this Fall season (apple buckwheat muffins coming soon)! If you love buckwheat, see more buckwheat desserts.
As much as I love a sweet snack, I also love hearty homemade gluten-free bread made with buckwheat flour and if I have extra time, I might make a loaf of buckwheat sourdough!
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How to make buckwheat flour at home
You can buy light buckwheat flour or make it yourself by grinding whole buckwheat groats in a blender or a coffee grinder. Sift the flour after blending to get rid of the larger bits! Store in an air-tight container in the refrigerator or freezer for a few months.
Ingredients & substitutes
See the recipe card for quantities.
- Light buckwheat flour - I highly recommend using light vs. dark buckwheat flour. Dark buckwheat flour is coarser in texture and has a stronger flavor not everyone likes. I don't recommend substituting the flour for another type.
- Brown sugar adds a nutty flavor, although it isn't as sweet as white sugar. You can use coconut sugar, honey, maple syrup, or white sugar instead. For more of a dessert muffin, use white sugar.
- Eggs add moisture and contribute to the structure. While I haven't tested the recipe with vegan egg substitutes, I believe it should work with a chia/flaxseed egg or ¼ cup of applesauce per egg.
- Milk - you can use any kind of milk. Use plant-based milk for dairy-free.
- Sunflower oil - adds richness and softness to the crumb. I find that oil works better than butter in gluten-free baking as it allows for a lighter texture. You can use any other neutral vegetable or seed oil.
- Pumpkin puree - I used homemade butternut squash puree but you can also use canned pumpkin puree if you prefer.
- Xanthan gum - holds the structure and aids in the softness of the crumb. You can leave it out but your muffins will be more crumbly. You can use guar gum instead.
- Baking powder - make sure it is gluten-free.
- Baking soda - is similar to baking powder but more concentrated. Baking soda is activated by acids that are found in brown sugar and lemon juice.
- Lemon juice is optional. It boosts baking soda's effect on the dough and tenderizes the crumb. You can use lime juice or apple cider vinegar instead.
Step-by-step instructions
Step 1. Start preheating the oven to 375F/190C.
Add the buckwheat flour, sugar, baking powder, baking soda, xanthan gum (if using), salt, and cinnamon to a large mixing bowl and whisk thoroughly to incorporate.
Buckwheat flour has some level of natural elasticity, so you can make the muffins without xanthan gum, although they will be more crumbly this way!
Step 2. Add the egg, milk, pumpkin puree, oil, vanilla, and lemon juice (optional) to the dry ingredients and whisk until all flour is incorporated into the batter.
Brown sugar is acidic and it is enough on its own to activate baking soda. Lemon juice is added to boost the effect baking soda creates but it is not crucial to the recipe.
Step 3. Line 12 dents in a muffin pan. Scoop the muffin batter into the tin filling them all the way to the top of the dents.
I recommend lining the muffin pan even if they are made of silicon to prevent sticking and breaking. Alternatively, you can spray the silicone tin with non-stick oil.
Bake buckwheat pumpkin muffins for 20-22 minutes or until a toothpick comes out clean. Let the muffins cool in the pan for 5-10 minutes, then transfer them to a cooling rack. Enjoy warm or cool!
Storage
These muffins will keep covered at room temperature for 3 days and up to 3 months in the freezer.
To freeze, cool the muffins completely, then place them on a piece of parchment paper in the freezer for 1 hour. Transfer the muffins into a freezer-friendly bag or container, label, and keep for 3 months.
To defrost, simply place a muffin or two into a microwave for 1-2 minutes.
Expert tips
- Add ¾ cup of add-ins to change up the flavors. You can add pumpkin seeds, chocolate chips, crushed walnuts or pecans, or chia seeds.
- Top the muffins with vanilla glaze for a sweeter muffin.
- Use pumpkin puree (unsweetened), not pumpkin pie filling (sweetened).
FAQ
Yes, replace the pumpkin puree with unsweetened applesauce 1:1.
Yes, use a mini muffin baking pan and reduce the baking time to 15-17 minutes.
Yes! Bake for 15 minutes and check for doneness with a toothpick. Bake until the toothpick comes out clean.
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📖 Recipe
Moist Buckwheat Pumpkin Muffins
Equipment
- 14 muffin tin you might need two 12-muffin tins
Ingredients
Dry Ingredients
- 280 grams buckwheat flour use light buckwheat flour, not dark
- 150 grams brown sugar OR white sugar, or coconut sugar
- 2 teaspoon baking powder make sure it is gluten-free
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum optional but without it muffins will be crumbly, guar gum can be used instead
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 medium or large eggs or use ½ cup applesauce for a vegan version
- 120 grams sunflower oil or another neutral vegetable or seed oil
- 140 grams milk use plant-based milk for dairy-free
- 400 grams pumpkin puree I used homemade puree but you can use storebought type
- 1 tsp vanilla
- 1 tablespoon lemon or lime juice1 or apple cider vinegar
Instructions
- Start preheating the oven to 375F/190C. Add the buckwheat flour, sugar, baking powder, baking soda, xanthan gum (if using), salt, and cinnamon to a large mixing bowl and whisk thoroughly to incorporate.280 grams buckwheat flour, 150 grams brown sugar, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon xanthan gum, ½ teaspoon salt, 1 teaspoon ground cinnamon
- Buckwheat flour has some level of natural elasticity, so you can make the muffins without xanthan gum, although they will be more crumbly this way!
- Add the egg, milk, pumpkin puree, oil, vanilla, and lemon juice (optional) to the dry ingredients and whisk until all flour is incorporated into the batter.2 medium or large eggs, 120 grams sunflower oil, 140 grams milk, 400 grams pumpkin puree, 1 teaspoon vanilla, 1 tablespoon lemon or lime juice1
- Brown sugar is acidic and it is enough on its own to activate baking soda. Lemon juice is added to boost the effect baking soda creates but it is not crucial to the recipe.
- Line 14 dents in a muffin pan. Scoop the muffin batter into the tin filling it all the way to the top of the dents.
- I recommend lining the muffin pan even if they are made of silicon to prevent sticking and breaking. Alternatively, you can spray the silicone tin with non-stick oil.
- Bake buckwheat pumpkin muffins at 370℉/190℃ for 20-22 minutes or until a toothpick comes out clean. Let the muffins cool in the pan for 5-10 minutes, then transfer them to a cooling rack. Enjoy warm or cool!
Notes
- Lemon juice is used to activate the baking soda. If you are using brown sugar, lemon juice is not necessary but it is still good to add to tenderize the crumb and boost the baking soda effect.
Expert tips
- Add ¾ cup of add-ins to change up the flavors. You can add pumpkin seeds, chocolate chips, crushed walnuts or pecans, or chia seeds.
- Top the muffins with vanilla glaze for a sweeter muffin.
- Use pumpkin puree, not pumpkin pie filling.
Natasha Levai says
A great Fall snack, perfect for the pumpkin season!