These scrumptious buckwheat pumpkin muffins combine buckwheat flour and oats for a tender, slightly nutty crumb. A small amount of honey and molasses provides a gentle, balanced sweetness without overpowering the pumpkin and warm spices.
I developed this recipe to use up leftover pumpkin puree and to have a wholesome snack the kids would enjoy. My son is in first grade and needs snacks after a long day at school, so having an easy, nutritious muffin on hand is a real help.
These muffins went over well with the whole family — a rare unanimous vote of approval. They’re easy to make, portable, and store well for grab-and-go lunches or an after-school treat.
How to make pumpkin muffins using buckwheat flour
Ingredients Needed
Recipe Steps
Prepare the dry ingredients and the wet ingredients in separate bowls. Combine them gently so you just moisten the dry ingredients—overmixing will make muffins dense instead of light and tender.
A good rule of thumb: don’t stir the batter more than about a dozen strokes after combining wet and dry. Minimal mixing gives the best texture for quick breads and muffins.
Bake the muffins until the tops are springy to the touch and a toothpick inserted near the center comes out clean or with just a few moist crumbs.
Baking tips
I prefer light buckwheat flour for these muffins because it offers a milder, less assertive flavor than darker buckwheat flour. Dark buckwheat has a stronger, earthier taste that some people enjoy, but if you’re new to buckwheat, the lighter version is an easier introduction.
If you can’t find light buckwheat flour, you can make your own by grinding raw buckwheat groats in a small grinder or food processor until they reach a fine flour consistency. Using freshly ground groats gives a pleasant, fresh flavor.
For sweetness, the recipe calls for a combination of honey and molasses for depth. If you prefer, you can use two tablespoons of either honey or maple syrup instead; either will keep the muffins moist and lightly sweetened.
More pumpkin recipes for you
Pumpkin Pie Cupcakes
Pumpkin Hot Chocolate
No-Bake Pumpkin Peanut Butter Bites
Buckwheat Pumpkin Muffins
These gluten-free pumpkin muffins combine buckwheat flour and oats, lightly sweetened with honey and molasses. They’re spiced with cinnamon and pumpkin pie spice for a comforting fall flavor but work any time you want a cozy snack.
Prep Time: 10 mins Cook Time: 12–15 mins Total Time: about 26 mins
Servings: 9 muffins Author: Lauren Goslin
Ingredients
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
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the buckwheat flour, oats, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a medium bowl, whisk the milk, pumpkin puree, egg, melted oil or butter, honey, molasses, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened. Do not overmix.
- Line a muffin pan with nine paper cups and divide the batter evenly among them.
- Bake 12–15 minutes, or until the muffin tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition facts are based on using unsweetened almond milk and coconut oil. WW Points: 4 (as noted by the original recipe author).
Nutrition (per muffin)
Calories: 97 kcal • Carbohydrates: 13.4 g • Protein: 2.4 g • Fat: 4.3 g • Fiber: 1.6 g • Sugar: 3.7 g