Name: Mini Pumpkin Muffins with Buckwheat Flour (Paleo, Vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2/3 cup buckwheat flour (112g); 1/4 cup coconut flour (28g); 1 1/2 tsp pumpkin spice; 3/4 tsp baking soda; 1/4 tsp salt; 1 cup pumpkin puree; 1/2 cup water; 1/4 cup maple syrup; 1/4 cup avocado oil; 1 1/2 tsp vanilla extract

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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

Enjoy!