Buckwheat Chocolate Pumpkin Muffins
Buckwheat Chocolate Pumpkin Muffin. So light, fluffy and chocolaty. The extra time to hydrate the gluten free flour helps to elevate this muffin to perfection!
Making your buckwheat chocolate pumpkin muffins: follow the pictures
Mix Together Dry Ingredients
weigh bowl
buckwheat flour
add cocoa powder
add sugar
add ground flaxseed
baking soda, salt and vitamin c powder
add baking soda
add vitamin c powder
add salt
mix together dry ingredients
Mix Together Wet Ingredients
Coconut Oil
Add 8 oz of coconut oil to microwave safe bowl
Cover bowl and microwave coconut oil until melted
Crack 6 large eggs into a bowl
Set aside bowl of eggs
Wet ingredients
29 oz can of pumpkin puree
Add pumpkin puree and vanilla extract to melted coconut oil
Mix pumpkin and coconut oil together
Before mixing in eggs test temperature of oil and pumpkin mix
Once pumpkin mix is room temperature, whisk eggs in one at a time.
All 6 eggs have been whisked into pumpkin batter
Whisk dry ingredients into wet ingredients
dry ingredients and wet ingredients
slowly add dry ingredients into wet ingredients, a little at a time
whisk dry ingredients into wet ingredients
continue whisking
last of dry ingredients being whisked into batter
done whisking dry ingredients into batter
his is how thick the batter should look
Scoop Batter into Muffin Tins and Bake
muffin molds, batter and measuring scoop
measure batter
measured batter into muffin mold
used a scraper, batter scoop and large bowl
all batter is dispensed into muffin molds
muffin molds with batter needs to rest on counter for 45 60 minutes before baking
baked in the oven for 45 minutes (large muffin pans)
let rest in muffin pans for 5 minutes
carefully remove hot muffins from pans and cool
enjoy your buckwheat chocolate pumpkin muffin
Buckwheat Chocolate Pumpkin Muffins
Course: BreakfastCuisine: AmericanDifficulty: Medium
Buckwheat Chocolate Pumpkin Muffin. So light, fluffy and chocolaty. The extra time to hydrate the gluten free flour helps to elevate this muffin to perfection!
Servings: 18
18
servingsPrep time
15
minutesCooking time
45
minutesCalories
120
kcalResting Time
1
hourTotal time
2
hours
Cook Mode
Keep the screen of your device on
Ingredients
- Dry Ingredients
383 grams 3 cup Buckwheat Flour
55 grams 1/2 cup Cocoa Powder
400 grams 2 cup Sugar
28 grams 1/4 cup Flaxseed, ground
9 grams 2 tsp Baking Soda
1/2 tsp 1/2 tsp Vitamin C Powder
1 tsp 1 tsp Salt
- Wet Ingredients
237 ml 8 fl oz Coconut Oil, melted
822 grams 29 oz Pumpkin Puree
2 tsp 2 tsp Vanilla Extract
6 6 Eggs, large
Directions
- Add buckwheat flour, cocoa powder, sugar, ground flaxseed, baking soda, vitamin C powder and salt to a bowl and stir together.
- In a separate bowl add melted oil, pumpkin puree, vanilla extract and mix together. Then mix in one egg at a time, blending each egg into batter. (Make sure bowl is not hot, or eggs will start cooking)
- Add dry ingredients to wet ingredients and mix until well combined. Add a little bit of dry ingredients at a time. Mixing in.
- Spoon into buttered muffin tins. Allow to rest for 45-60 minutes. (This allows the dry ingredients to soften and the baking soda to activate)
- Preheat oven to 350° F
- Bake in oven until toothpick comes out clean, about 30-40 (45 minutes) (or more, depending on your muffin tin size) minutes.
- Remove from oven. Let sit for 5-10 minutes before carefully removing from muffin tins. Use a butter knife around the edges, if the muffins are sticking. Enjoy eating warm. Once cooled off, place in freezer safe bag. Don’t forget to label it!
