Buckwheat Pumpkin Muffins
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Buckwheat Pumpkin Muffins
Course: BreakfastCuisine: AmericanDifficulty: Medium
Like pumpkin pie made into a muffin!
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
415 grams 3 1/4 cup Buckwheat Flour
400 grams 2 cup Sugar
28 grams 1/4 cup Flaxseed, ground
9 grams 2 tsp Baking Soda
1 tsp 1 tsp Salt
2 tsp 2 tsp Cinnamon
1 tsp 1 tsp Allspice
1/4 tsp 1/4 tsp Nutmeg
- Wet Ingredients
237 ml 8 fl oz Coconut Oil, melted
822 grams 29 oz Pumpkin Puree
2 tsp 2 tsp Apple Cider Vinegar
6 6 Eggs, large
Directions
- Add buckwheat flour, sugar, ground flaxseed, baking soda, salt, cinnamon, allspice, and nutmeg to a bowl and stir together.
- In a separate bowl add melted oil, pumpkin puree and apple cider vinegar, 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!
