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Nutritional Info
  • 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

View full nutritional breakdown of Pumkin Buckwheat Muffins calories by ingredient
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Pumkin Buckwheat Muffins

Submitted by: ELENASAN
Pumkin Buckwheat Muffins

Introduction

Gluten free (though you can make them with regular flour, too- sub 1 and 1/8 cups for the rice, tapioca flours and potato starch). The buckwheat adds another level of flavor. Perfect on a snowy day. Gluten free (though you can make them with regular flour, too- sub 1 and 1/8 cups for the rice, tapioca flours and potato starch). The buckwheat adds another level of flavor. Perfect on a snowy day.
Number of Servings: 15

Ingredients

    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


Directions

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: 15

Recipe submitted by SparkPeople user ELENASAN.






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