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.

Ingredients

• 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

Method

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.