I don’t know about you, but I LOVE pumpkin season. There’s nothing like a great big slice of pumpkin pie or a Starbuck’s pumpkin spice latte, right? Wrong! These delicious pumpkin spiced buckwheat muffins are gluten-free, sweet, moist, and incredibly tasty. I’d opt for one of these over pumpkin pie any day. Store them in an airtight container for up to 2 days or store them in the freezer for up to 3 months (wrapped up tightly).
Servings: 12 muffins
1/2 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
2 teaspoon pumpkin spice
1/4 teaspoon salt
4 large eggs
1 ripe banana, mashed
1/2 cup honey
1.5 cups 100% pumpkin puree
1/2 cup chopped walnuts
Preheat the oven to 350 degrees Fahrenheit and line a standard muffin tin with liners.
In a large bowl, whisk together the dry ingredients. In another bowl, whisk/mash together the eggs, banana, pumpkin, and honey.
With a wooden spoon, mix the pumpkin mixture together with the dry ingredients. Gently fold in the walnuts. The batter will be thin!
Use a spoon to divide the batter into 12 muffin cups, filling each to the top. Bake for 30 minutes, or to when a toothpick inserted into the center comes out clean.
Transfer the muffins to a wire rack to cool.
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