Breakfast

Pumkin Buckwheat Muffins is for Breakfast, Snack.

Pumkin Buckwheat Muffins takes 20 minutes to prepare.

Pumkin Buckwheat Muffins takes 25 minutes to cook.

Pumkin Buckwheat Muffins makes 15 servings.

The ingredients for Pumkin Buckwheat Muffins are:

1/2 cup plus 2 Tbsp buckwheat flour
3/4 cup brown rice flour
1/4 cup potato starch
2 Tbsp tapioca flour
1 cup sugar
1/2 tsp baking soda
1 tsp baking powder
3/4 tsp xanthan gum
1/2 tsp cinnamon
1/2 tsp nutmeg
2 large eggs
1/3 cup plus 2 tbsp canola oil
2 Tbsp pure maple syrup or molasses
1 cup pumpkin puree
1/4 cup water

optional: for a spicier taste, add 1/2 tsp ground ginger and 1/4 tsp ground cloves

Here is how you make Pumkin Buckwheat Muffins:

Preheat oven to 350 F. Grease muffin trays or use paper liners.Mix all dry ingredients. Set aside.Whisk eggs. Add rest of wet ingredients and blend. Combine wet and dry ingredients until well-blended. Do not over beat.Spoon batter evenly into tins. Bake about 20-25 minutes for regular-sized muffins, 10-12 minutes for mini-muffins. Until toothpick inserted in center comes out clean.When done remove from pan immediately. Cool completely before wrapping. You can freeze them.Serving Size: Makes about 15 muffins. Or 12 regular and 12 mini-muffins.Number of Servings: 15Recipe submitted by SparkPeople user ELENASAN.

The nutritional information for Pumkin Buckwheat Muffins is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 196.5

• Total Fat: 7.8 g
• Cholesterol: 28.7 mg
• Sodium: 86.9 mg
• Total Carbs: 31.0 g
• Dietary Fiber: 2.6 g
• Protein: 2.6 g

The dietary needs meet for Pumkin Buckwheat Muffins is Gluten Free