Moist Buckwheat Pumpkin Muffins

5 from 1 vote

These delicious gluten-free buckwheat pumpkin muffins are soft and moist and make for a mildly sweet afternoon snack!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: buckwheat flour muffins, buckwheat flour pumpkin muffins, buckwheat muffins, buckwheat pumpkin muffins, gluten-free buckwheat muffins

Servings: muffins

Calories: 200kcal

Cost: 5

Start preheating the oven to 375F/190C.
Add the buckwheat flour, sugar, baking powder, salt, and cinnamon to a large mixing bowl and whisk thoroughly to incorporate.
280 grams buckwheat flour, 150 grams brown sugar, 2½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon
Add the egg, milk, pumpkin puree, and oil 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
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!

Expert tips

1. 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.