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. This recipe is a variation of my Banana Buckwheat Muffins, only made with pumpkin instead! Be sure to use raw buckwheat flour in this recipe! Roasted buckwheat flour from the store won't work.
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
