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+ servings
Raw Buckwheat Flour

Gluten-Free Pumpkin Pecan Muffins

Egg-free, can be made vegan. Makes 8 muffins. Perfect gluten free option for enjoying the fall season.

Course Pastry
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 8 muffins
Calories 217 kcal
Author Dr. Jean Layton


Dry Mixture

  • 1/2 cup raw Buckwheat Flour freshly ground
  • 1/2 cup Sorghum Flour
  • 1/4 cup Potato Starch not potato flour
  • 1 tsp. Baking Powder
  • 1/4 tsp Baking Soda

Other Ingredients

  • 1 cup Pumpkin Puree fresh or canned
  • 1/3 cup Honey
  • 3 Tbs. melted Butter or Oil
  • 1 tsp. Vanilla Extract
  • 1 tsp. Pumpkin Pie Spice
  • 1/2 cup Pecans chopped
  • 1/2 cup Milk cow, soy, rice, or hemp


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Stir dry ingredients together until one color.
  3. Add other ingredients, and mix together.
  4. Place batter into well-greased muffin tin.
  5. Bake 25-28 minutes, or until well-browned
  6. Allow to cool before eating.

Recipe Notes

The 1/3 cup amount of honey makes a lovely, lightly sweetened breakfast muffin. You can increase it to 1/2 cup if you like more highly sweetened ones.