Pumpkin Buckwheat Muffins – Vegan and Gluten-free

Pumpkin Buckwheat Muffins – Vegan and Gluten-free

Pumpkin and buckwheat muffins are gluten-free and vegan. They are also a great way to use up canned pumpkin from other recipes like Pumpkin Chai Muffins.


  • 1 3/4 cup buckwheat flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup raisins
  • 1/2 can pumpkin puree diluted with orange juice to make 3/4 cup
  • 1 cup coconut sugar
  • 1/2 cup apple sauce
  • 1/2 cup vegetable or coconut oil
  • 2 tsp vanilla extract


  1. Preheat the oven to 350 degrees F.
  2. Line muffin tins with muffin cups.​
  3. In a large bowl whisk together flour, baking soda, spices, and salt. Stir in the raisins.
  4. In a medium bowl whisk pumpkin, orange juice and coconut sugar together. Add apple sauce, oil, and vanilla and stir until smooth.
  5. Make a well in the dry ingredients and pour in the wet ingredients. Fold until combined,  being careful not to over-mix.
  6. Divide evenly among the muffin cups.
  7. Bake for 20-25 minutes or until a terster inserted in the middle comes out clean.
  8. Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely.

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