Buckwheat Pumpkin Muffins (gluten-free + vegan)
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Freshly ground raw buckwheat flour, pumpkin pie spices, pumpkin purée, and a touch of coconut sugar create tender and delicious gluten-free and egg-free muffins! Serve for breakfast or an afternoon snack slathered with sunflower seed butter or almond butter along with a cup of tea.
Ingredients
Dry Ingredients
2 cups
raw buckwheat flour
¼ cups
tapioca flour
2 teaspoons
pumpkin pie spice
1 teaspoons
cinnamon
2 teaspoons
baking powder
½ teaspoons
baking soda
½ teaspoons
sea salt
Wet Ingredients
2 cups
pumpkin purée
¾ cups
non-dairy milk
½ cups
coconut sugar
⅓ cups
avocado oil
(or melted coconut oil)
2 teaspoons
vanilla extract
