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–+ servings
Pumpkin Buckwheat Muffins

Pumpkin Buckwheat Muffins

Meggie Connelly MS, RD, LDN
These delicious muffins are super easy to make plus they are PCOS-friendly, vegan and gluten free!
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Prep Time 15 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 158 kcal

Equipment

  • Muffin tin

Ingredients
  

  • 2 tbsp Chia seeds
  • 6 tbsp Water
  • Coconut oil spray
  • ½ cup Buckwheat flour
  • ½ cup Brown rice flour
  • ½ cup Arrow root starch
  • 2 tsp Baking soda
  • ½ tsp Salt
  • 1 can Pumpkin (16oz)
  • ¼ cup Coconut oil melted
  • ⅓ cup Maple syrup
  • 2 tsp Vanilla extract
  • 3 tbsp Coconut sugar (or other unrefined sugar)
  • 2 tsp Cinnamon
  • ½ tsp Nutmeg

Instructions
 

Prep

  • 1. Stir together chia seeds and water. Let stand for 15 minutes to gel.
    2. Grease muffin tin with coconut oil spray.
    3. Preheat oven to 350°F.

Make

  • 1. In a large mixing bowl, whisk together flours, starch, cinnamon, nutmeg, baking soda, and salt.
    2. In a small mixing bowl, whisk together pumpkin, oil, maple syrup and vanilla. Once chia has gelled, whisk into wet ingredients to combine.
    3. Add wet to dry ingredients and stir to combine.
    4. Add batter to muffin cups 3/4 full and sprinkle with sugar. Bake for 25 minutes or until muffins spring back when touched.
    5. Remove from oven and let stand for 2 minutes. Remove muffins from tin and let cool on wire rack.
    6. Freeze leftovers.

Video

Notes

These muffins are less sweet than most so feel free to add a bit more maple syrup if desired. Be sure to use plain canned pumpkin, not pumpkin pie mix.

Nutrition

Serving: 1gCalories: 158kcalCarbohydrates: 26gProtein: 2gFat: 5.7gSaturated Fat: 4gSodium: 312mgPotassium: 182mgFiber: 3gSugar: 9gCalcium: 43mgIron: 1mg
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