• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bake It Paleo

  • About
  • Recipes
  • Wellness
  • Shop
  • Nav Social Menu

Mini Pumpkin Muffins with Buckwheat Flour (Paleo, Vegan)

Oct 26, 2021 · 5 Comments

Jump to Recipe·Print Recipe

These mini pumpkin muffins are made with buckwheat flour, sweetened with maple syrup and kid friendly (a great pumpkin muffin for babies too). This is a one-bowl mini muffin recipe; super easy to make and takes just 20 minutes to bake. These healthy pumpkin muffins are paleo, vegan, gluten free and free of top allergens.

stack of two mini pumpkin muffins

If food could be described as adorable, then these mini pumpkin muffins are just that!

I love making mini paleo muffins for my kids because they're the perfect size for small hands, portable (fit nicely into the stainless steel lunch boxes we have), and don't take too long to bake.

Speaking of which, these buckwheat pumpkin muffins were loved by my kids - gobbled up in record time.

Not only are these muffins kid friendly, but they're the perfect mini muffins for a baby. They are allergy friendly (free from top allergens) and made with healthy ingredients. Here's what you need to know:

Recipe Highlights

  • paleo + vegan
  • gluten free: made with buckwheat flour and coconut flour
  • allergy friendly: gluten free, egg free, dairy free, nut free, soy free
  • soft and moist: necessary muffin texture 😉
  • easy to make: a one bowl mini muffin recipe
  • healthy: made with real, whole-food ingredients and preservative free
mini pumpkin muffins on cooling rack

Ingredients

Here's what you need to make these buckwheat pumpkin muffins:

  • buckwheat flour
  • coconut flour (for texture purposes)
  • pumpkin spice (can sub cinnamon)
  • baking soda
  • salt
  • pumpkin puree
  • water (can substitute with almond milk or coconut milk)
  • maple syrup
  • avocado oil
  • vanilla extract
stack of 3 vegan pumpkin muffins

How to Make Buckwheat Pumpkin Muffins

This is an easy, one-bowl pumpkin muffin recipe. You'll need one medium-sized mixing bowl, a whisk, spatula and mini muffin baking pan. I have a silicone mini muffin pan which works great for this recipe, as the muffins pop right out after baking.

First, preheat your oven to 350 degrees F.

In a medium-sized mixing bowl, combine all dry ingredients. This includes the buckwheat flour, coconut flour, pumpkin spice, baking soda and salt.

Next, mix in the wet ingredients. These include the pumpkin puree, water, maple syrup, avocado oil and vanilla. Whisk the batter until smooth, then let it sit for 5 minutes to thicken.

muffin-batter

Grab the mini silicone muffin pan and scoop 2-3 tablespoons of batter into each muffin slot, making 14-16 miniature muffins. The muffin slots should be filled to the top (see photo).

batter-in-silicone-muffin-pan

Place the muffins on the middle rack of the preheated oven and bake at 350 degrees F for 20-22 minutes. After baking, let the muffins cool 5-10 minutes in the pan, then transfer them to a wire cooling rack.

Storage

These muffins are moist and preservative free, so best kept in the fridge. They will last at room temperature for a couple days, but up to 10 days in the fridge.

holding a mini muffin

More Mini Muffin Recipes

  • Mini Chocolate Muffins (Paleo, Vegan)
  • Tahini Banana Muffins (Paleo, Vegan)
  • Paleo Coconut Muffins (Paleo)
  • Healthy Applesauce Muffins (Paleo, Vegan)

Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stack of two mini pumpkin muffins

Mini Pumpkin Muffins with Buckwheat Flour (Paleo, Vegan)

★★★★★ 5 from 2 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 14-16 mini muffins 1x
Print Recipe
Pin Recipe

Description

Miniature pumpkin muffins made with buckwheat flour.  Paleo, vegan, gluten free and free from top allergens.


Ingredients

Scale
  • ⅔ cup buckwheat flour (112g)
  • ¼ cup coconut flour (28g)
  • 1 ½ tsp pumpkin spice
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 cup pumpkin puree
  • ½ cup water
  • ¼ cup maple syrup
  • ¼ cup avocado oil
  • 1 ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium-sized mixing bowl, combine buckwheat flour, coconut flour, pumpkin spice, baking soda and salt.
  3. Mix in pumpkin, water, maple syrup, avocado oil and vanilla.  Whisk until smooth, then let batter sit for 5 minutes to thicken.
  4. Scoop 2-3 Tbsp of batter into each muffin slot, making 14-16 mini muffins.  (I recommend using a mini silicone muffin pan.)
  5. Place the muffins in the preheated oven and bake at 350 degrees for 20-22 minutes.
  6. Cool muffins in the baking pan for 5-10 minutes, then transfer them to a wire cooling rack.

Keywords: buckwheat muffins, pumpkin muffins, miniature muffins, vegan buckwheat muffins, paleo buckwheat muffins, paleo pumpkin muffins, allergy friendly muffins, allergy free pumpkin muffins, baby muffins, baby pumpkin muffins

Did you make this recipe?

Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

buckwheat pumpkin muffin pinterest image
« Paleo Pumpkin Waffles (with Coconut Flour)
Chocolate Sandwich Cookies (Paleo, Vegan) »

Reader Interactions

Comments

  1. Katie says

    November 08, 2021 at 4:38 am

    My family and I love these mini pumpkin muffins. We hope you all do too!

    ★★★★★

    Reply
  2. Stephanie says

    January 27, 2022 at 8:19 am

    Hi! I made these muffins a few days ago and I wanted to say thanks for a great recipe! My son and I are grain free and they are the perfect mini muffin to pack for school. I got 24 minis out of the recipe and used liners... the first day the muffins stuck but the second day they came off of the wrappers just fine. I can't wait to try your other recipes. Thanks again!

    ★★★★★

    Reply
    • Katie says

      January 28, 2022 at 6:09 am

      I'm so glad you guys liked the muffins! Thank you for leaving a review 🙂

      Reply
  3. Aaron says

    April 17, 2022 at 8:09 am

    I want to try these but cannot use coconut flour. Would these work with using just buckwheat flour? Also, can I use olive oil instead of avocado oil as I have IBS and avocado causes flare ups?

    Reply
    • Katie says

      April 17, 2022 at 6:01 pm

      Coconut flour is used for texture purposes. You can add more buckwheat instead, but it will change the recipe a bit. And yes, olive oil will work in place of the avocado oil 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi there! I’m Katie and I have a passion for baking healthy treats using real, Paleo-friendly ingredients. My mission is to make baking nutritious, delicious, simple and family friendly; because you CAN eat dessert every day and still live a healthy life!

More about me →

SUBSCRIBE

Sign up for my mailing list to get early access to discounts, new recipes and more!

SUBSCRIBE HERE

CEREAL

Lovebird grain free cereal: paleo, vegan and AIP

Cereal is typically anything but healthy... not Lovebird! It's all organic, paleo, plant based AND low in sugar. My kids love it too!

POPULAR

  • Vanilla Almond Flour Cupcakes (Gluten Free, Dairy Free)
  • Whole30 Turkey Burgers (No Egg)
  • Pistachio Truffles (Paleo, Vegan, Keto)
  • Paleo Tigernut Flour Bread (Grain Free, Dairy Free)

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Recipes

  • Paleo
  • Vegan
  • Whole30
  • Nut Free

Search

  • link to Instagram account
  • link to pinterest account
  • link to facebook

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Brunch Pro on the Brunch Pro Theme