These pumpkin muffins are so perfect for fall and a quick afternoon snack. They are made with buckwheat and almond flour. It is absolutely soft, moist, and delicious!

I use Caraway Home muffin/cupcake pan. Caraway Home is on a mission to craft well-designed home goods that thoughtfully raise the standards of what you cook with. Simply put, our products are designed to make your life easier and healthier.

Check out their products here.

Gluten Free Pumpkin Muffins

Wet Ingredients

• 2 large eggs at room temperature
• ½ cup (100 g) granulated sugar
• ¼ cup (50 g) light brown sugar
• 1 cup (240 g) canned pumpkin puree
• 2 Tablespoons milk
• 1 ½ teaspoon vanilla extract

Dry Ingredients

• 38g almond flour
• 113g buckwheat flour Birkett Mills
• ¾ teaspoons baking soda
• ¾ teaspoons baking powder
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin spice

Steps

1. Preheat the oven to 360°F. Line a cupcake tin with 12 liners and set aside.
2. In a large mixing bowl, whisk together sugar and melted butter until smooth.
3. Add in eggs, vanilla extract, and pumpkin puree and mix until combined.
4. In another bowl, whisk dry ingredients.
5. Add the dry ingredients to the wet mixture until almost incorporated.
6. Scoop the batter into the prepared tray.
7. Bake for 18-22 minutes or until a toothpick comes out clean.
8. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling. Enjoy!

Storage: Once prepared, these muffins will keep for about 3 days at room temperature, or 5 days in the fridge. With frosting, they can be refrigerated up to 5 days.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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