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.
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
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
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.
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).
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.
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
Mini Pumpkin Muffins with Buckwheat Flour (Paleo, Vegan)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 14-16 mini muffins
Description
Miniature pumpkin muffins made with buckwheat flour. Paleo, vegan, gluten free and free from top allergens.
Ingredients
- 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
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine buckwheat flour, coconut flour, pumpkin spice, baking soda and salt.
- Mix in pumpkin, water, maple syrup, avocado oil and vanilla. Whisk until smooth, then let batter sit for 5 minutes to thicken.
- Scoop 2-3 Tbsp of batter into each muffin slot, making 14-16 mini muffins. (I recommend using a mini silicone muffin pan.)
- Place the muffins in the preheated oven and bake at 350 degrees for 20-22 minutes.
- Cool muffins in the baking pan for 5-10 minutes, then transfer them to a wire cooling rack.
Katie
My family and I love these mini pumpkin muffins. We hope you all do too!
A
Can I make this recipe without the oil?
Katie
You could try swapping the oil for yogurt, but I haven't tested that...not sure how they would turn out.
Stephanie
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!
Katie
I'm so glad you guys liked the muffins! Thank you for leaving a review 🙂
Aaron
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?
Katie
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 🙂
Jeni
Can I just say this is my new favorite recipe and go to as a base recipe for other flavors of muffins! I had some leftover pomegranate pulp that was still full of juice so I replace the pumpkin puree with that and swapped out the spices. Currently in the oven is a blueberry version!
Katie
Yay! I'm so happy to read this 🙂 Your pomegranate version intrigues me - I must try.
Alessia
Can you replace the pumpkin puree with apple sauce?
Katie
That swap would probably work, but I can't say for sure since I haven't tried it myself. If you do, let me know the results!
Carolynn Kalellis
I just made these muffins and I cannot believe how awful they are. I have never had such an experience with a new recipe before. The consistency is dry and crumbly. They taste only like pumpkin, nothing else. So disappointed and bummed out that I wasted so much time and energy.
Katie
Sorry you had a bad experience. Did you by chance measure the ingredients by weight? Perhaps you added too much of the flours?
Jo
Followed recipe exactly - terrible. Sorry.
Beth
Buckwheat is the only flour I have found that my son does not react to, so I was so grateful to find this recipe. I find it works best if I substitute the maple syrup for 1/4 cup sugar, 1 egg, and 1 tsp apple cider vinegar to help it rise. It may work with a flax egg for egg free option. My son loves these muffins!