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